French Pureed Celeriac Root

1. Peel the celeric and cut into 1 1/2" pieces, sprinkle salt over the celeric and steam until very soft Meanwhile whip up the creme fraiche according to the recipe.

2. Drain the celeric& cool.

3. Using your food processor puree the celeric.

4. Add the creme fraiche and stir together until very smooth and white.

5. With the processor running slowly add the oil and process until very smooth Reheat in a double boiler over low heat or (this is the easiest) Microwave, serve immediately.

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Nutrient	Quantity
Total fats	27 g
Energy	238.68 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2055 g
Calcium, Ca	0.27 mg
Fatty acids, total saturated 22:0	0.0348 g
Tocopherol, beta	0.0297 mg
Fatty acids, total saturated 20:1	0.084 g
Sodium, Na	0.54 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3388 g
Total lipid (fat)	27 g
Fatty acids, total saturated 16:0	3.0483 g
Choline, total	0.081 mg
Fatty acids, total saturated 18:0	0.5273 g
Fatty acids, total saturated 18:1 undifferentiated	19.2426 g
Betaine	0.027 mg
Iron, Fe	0.1512 mg
Tocopherol, gamma	0.2241 mg
Fatty acids, total saturated 18:2 undifferentiated	2.6357 g
Fatty acids, total polyunsaturated	2.8412 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Phytosterols	59.67 mg
Fatty acids, total saturated 20:0	0.1118 g
Vitamin K (phylloquinone)	16.254 g
Fatty acids, total saturated	3.7282 g
Fatty acids, total monounsaturated	19.6995 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin E (alpha-tocopherol)	3.8745 mg
Potassium, K	0.27 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	2 tablespoons	238.68	0	27
creme fraiche	0.5 cup	0	0	0
celeriac	2	0	0	0