Celeriac purée
Celeriac purée is a smooth, creamy dish made from the cooked and mashed root of celeriac (celery root), often enriched with butter, cream, or milk. It's a classic side dish in French and European cuisine, known for its delicate, nutty flavor that's milder than celery stalks.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates, with a moderate amount of fiber and very little protein or fat unless enriched with dairy. It provides a good amount of vitamin K, potassium, and phosphorus, with a typical serving containing roughly 150-200 calories.
Nutrition breakdown
| Calories | 175 kcal |
| Protein | 3 g |
| Carbs | 18 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 350 mg |
| Vitamin K | 30 mcg |
| Potassium | 450 mg |
| Phosphorus | 85 mg |
| Vitamin C | 8 mg |
| Vitamin B6 | 0.2 mg |
| Manganese | 0.2 mg |
| Magnesium | 25 mg |
| Folate | 20 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Celeriac is a unique 'ugly duckling' of the vegetable world, prized for its root rather than its leaves or stalks. Nutritionally, it's a low-glycemic, high-fiber alternative to potato purée, making it a popular choice for those seeking lower-carb options.
