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Celery Root Puree with Pear Anjou
SATURDAY EVENING POST8Ingredients
45Minutes
170Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 celery root (large, about 1 ½ pounds, trimmed, peeled, and cut into 1-inch cubes)
- fine sea salt (or Kosher)
- 4 anjou pears (about 2 pounds)
- 1/4 cup unsalted butter
- 1/2 cup dry vermouth
- 1/4 tsp. grated nutmeg (freshly)
- 1/2 cup heavy whipping cream (warmed)
- ground white pepper (Freshly)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium240mg10% |
| Potassium240mg7% |
| Protein2g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A8% |
| Vitamin C10% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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