Scallop-Topped Potato and Celery-Root Puree with Lemon Brown-Butter Sauce

Scallop-Topped Potato and Celery-Root Puree with Lemon Brown-Butter Sauce
10 Ingredients
  • 1½ lb. baking potatoes (about 3)
  • 1 lb. celery root
  • salt
  • fresh-ground black pepper
  • 8 tbsp. butter
  • 1 tbsp. Cooking oil
  • 2 lb. sea scallops
  • 3 tbsp. Chopped flat-leaf parsley
  • 1 tbsp. drained capers
  • 1 tsp. lemon juice
Nutrition
578
29% daily value
4 servings
                                       
                                            low-​sugar, gluten-​free
     

Fat

43% 28

Saturated

77% 15

Trans

- 1

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

17% 50

Carbs (net)

- 45

Fiber

19% 5

Sugars

- 3

Sugars, added

- 0

Protein

66% 33

Cholesterol

38% 115

Sodium

53% 1279

Calcium

10% 104

Magnesium

29% 117

Potassium

45% 1561

Iron

19% 3

Zinc

20% 3

Phosphorus

142% 993

Vitamin A

23% 209

Vitamin C

39% 23

Thiamin (B1)

15% 0

Riboflavin (B2)

10% 0

Niacin (B3)

21% 4

Vitamin B6

47% 1

Folate equivalent (total)

19% 75

Folate (food)

- 75

Folic acid

- 0

Vitamin B12

54% 3

Vitamin D

0% 0

Vitamin E

9% 2

Vitamin K

130% 104
Comments
 
×