Celery Root Puree
Celery Root Puree
Who would have thought that such an apparently unattractive vegetable with pretty spicy leafs could be transformed to a gorgeous side dish? I’ve made mushes with pumpkin, peas, parsnip, swede, but celery root puree has pleasantly surprised me with its gentle aroma and a very delicate taste. If to all these qualities we will add that it contains only 7 g of net carbs per serving, I’d say it’s definitely better than potatoes!
servings
8
calories
91
prep. time, min
10
cooking, min
35
Nutritional info (per serving)
calories: 91
fat: 4.5 g
saturates: 2.7 g
carbs: 11.7 g
sugars: 2.2 g
dietary fiber: 2.3 g
protein: 2.1 g
sodium: 147 mg
You'll need
1 large or 3 medium celery roots (about 1 kg), peeled and cut into cubes
1 litre chicken stock or vegetable stock, or just water
100 ml heavy cream
Salt
Pepper
1 tablespoon unsalted butter
Directions
STEP 1
Combine cubed celery root and stock in a pot. Bring to a boil. Reduce heat to medium-low, cover and simmer for about 20-25 minutes until tender.
STEP 2
Drain excess stock, leaving some for using in other recipes, for example, Chicken in Sherry Mushroom sauce.
STEP 3
Add the butter and cream. Using immersion blender or food processor, puree cooked celery until smooth. Adjust seasonings and serve.