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!
Nutritional info (per serving)
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
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
1 tablespoon unsalted butter
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.
Drain excess stock, leaving some for using in other recipes, for example, Chicken in Sherry Mushroom sauce.
Add the butter and cream. Using immersion blender or food processor, puree cooked celery until smooth. Adjust seasonings and serve.