Puree of Celeriac with Pears

http://www.eatingwell.com/recipes/puree_of_celeriac_with_pears.html

From EatingWell:  November/December 1995

With its distinctive earthy flavor, celeriac (celery root) makes an interesting alternative to mashed potatoes or pureed squash. Pears add a touch of sweetness.

6 servings, 2/3 cup each | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

• 2 1/2 pounds celeriac (3 medium), peeled and cut into 1-inch pieces
• 2 tablespoons lemon juice, or to taste, divided
• Salt to taste
• 2 firm ripe pears, preferably Bosc
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme leaves
• 2 teaspoons butter or extra-virgin olive oil
• Freshly ground pepper to taste

Preparation

1. Place celeriac in a large saucepan. Cover with water, add 1 tablespoon lemon juice and season the water with salt. Bring to a boil. Adjust heat to maintain a gentle boil and cook, covered, for 15 minutes.
2. Meanwhile, peel pears and cut into 1-inch chunks. Add the pears to the pan; continue cooking until the celeriac and pears are very tender, about 10 minutes longer. Drain and puree in a food processor.
3. Return the puree to the pan. Stir in thyme and butter (or oil). Season with lemon juice, salt and pepper.

Nutrition

Per serving : 124 Calories; 2 g Fat; 1 g Sat; 0 g Mono; 3 mg Cholesterol; 27 g Carbohydrates; 3 g Protein; 5 g Fiber; 238 mg Sodium; 642 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch

Tips & Notes

• Make Ahead Tip: The puree can be kept warm in a water bath for up to 1 hour or it can be prepared ahead and stored, covered, in the refrigerator for up to 2 days. Reheat in a water bath or the microwave.