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4 Serves
45 Mins
Peel the celeriac using a peeler and cut it into uniform cubes using a chef's knife on a cutting board.
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Vitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
1 µg / 400 µgCalcium
7 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
15 mg / 1,250 mgPotassium
42 mg / 4,700 mgSodium
303 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Place the cubed celeriac in a large pot, cover with water, and bring to a boil over the stove. Simmer until tender, about 15-20 minutes.
Drain the celeriac using a colander, then return it to the pot. Mash the celeriac using a potato masher until smooth.
Stir in the olive oil, salt, and black pepper, mixing well to incorporate the flavors before serving.
25
g95
g20
g
Yemeni
