0.0 – 0 reviews • Easy Baking
| Level: |
Easy |
| Total: |
45 min |
| Prep: |
15 min |
| Cook: |
30 min |
| Yield: |
4 servings |
| Level: |
Easy |
| Total: |
45 min |
| Prep: |
15 min |
| Cook: |
30 min |
| Yield: |
4 servings |
Ingredients
- 4 tablespoons unsalted butter
- 1 onion, finely chopped
- 2 pound celery knob
- 1 medium boiling potato, peeled and diced
- 1/4 cup or more heavy cream or 2 tablespoons butter or more to taste
- 2 tablespoons chopped parsley
- Salt and freshly ground pepper
Instructions
- Melt 4 tablespoons butter in a 4 quart saucepan. When hot, add onion, cover and simmer over low heat for about 5 minutes or until tender.
- While this is cooking, peel the celery knob with a stainless steel knife, chop it roughly, then grate it in a food processor.
- Add celery knob to saucepan along with potato, 1/2 cup of water, salt and pepper. Cover and simmer over low heat for 20 to 25 minutes or until celery knob is tender.
- Transfer contents of saucepan to a food mill or processor and puree with butter or cream; adjust salt and pepper and garnish with parsley.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
246 |
| Total Fat |
18 g |
| Saturated Fat |
11 g |
| Carbohydrates |
20 g |
| Dietary Fiber |
6 g |
| Sugar |
5 g |
| Protein |
4 g |
| Cholesterol |
51 mg |
| Sodium |
798 mg |
| Serving Size |
1 of 4 servings |
| Calories |
246 |
| Total Fat |
18 g |
| Saturated Fat |
11 g |
| Carbohydrates |
20 g |
| Dietary Fiber |
6 g |
| Sugar |
5 g |
| Protein |
4 g |
| Cholesterol |
51 mg |
| Sodium |
798 mg |
