Potato and Celeriac Purée

3 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 25 min
270 calories/serving

Ingredients

4 potatoes, Russet or Idaho type, or Yukon Gold (yellow) 1 kg
1/4 celeriac, sliced 160 g
3 tbsp margarine non-hydrogenated 40 g
2/3 cup almond beverage, unsweetened, fortified 170 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A food mill or a potato ricer will be very useful to purée the vegetables. A food processor cannot give the proper texture.

Method

  1. Prepare the vegetables: Peel the celeriac than cut it intl slices. Do not peel the potatoes. Boil or steam until very tender, about 20-25 min. Drain well and peel.
  2. Meanwhile, in a microwave-safe bowl, pour in the almond milk* with margarine and microwave on medium-high for a couple tens of seconds until hot.
  3. Pass the vegetables through a food mill, then put the purée back into the pot used to cook the vegetables. Pour in the margarine-milk mixture, then add salt and pepper to taste. Blend well using a spatula.
  4. Reheat and serve warm.

Observations

* Add more or less milk depending on how creamy you like your purée.

Nutrition Facts Table

per 1 serving (290 g)

Amount

% Daily Value

Calories

270

Fat

9 g

14 %

Saturated 1.3 g
+ Trans 0.1 g

7 %

Cholesterol

0 mg

Sodium

70 mg

3 %

Carbohydrate

43 g

14 %

Fibre

5 g

20 %

Sugars

2 g

Net Carbs

38 g

Protein

5 g

Vitamin A

12 %

Vitamin C

33 %

Calcium

9 %

Iron

16 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Potassium, Vitamin B6, Vitamin D
Good source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Vitamin C, Vitamin K
Source of  :
Calcium, Copper, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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