Makes 4 servings
3/4 pound celery root
1/4 cup fat free sour cream
1/2 cup liquid egg substitute
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Trim celery root and peel. Cut into 3/4-inch cubes. Steam until tender about 20 minutes. Puree steamed celery root with sour cream in blender. Blend in egg substitute, salt and pepper. Stay each of 4 4-ounce clustered cups. Divide celery root puree between cups. Cover plastic cups with aluminum foil sprayed with cooking spray, (sprayed side down), and steam until knife inserted near center comes out clean, about 15 minutes.
Nutrition Facts
Amount Per Serving: Calories 75 – Calories from Fat 12
Percent Total Calories From: Fat 16%, Protein 33%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 297mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 678 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units