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Celery Root Puree

  • 35 m
  • 35 m
EatingWell Test Kitchen
“Celery root is also known as celeriac; this creamy puree is an excellent accompaniment to Cumin-Crusted Sea Bass.”

Ingredients

    • 2 medium celery root, peeled and cut into 1-inch chunks
    • 1 large baking potato, peeled and cut into 1-inch chunks
    • Salt, to taste
    • 2-4 tablespoons warm low-fat milk, if needed
    • 1 tablespoon extra-virgin olive oil
    • Freshly ground pepper, to taste

Directions

  • 1 Place celery root and potato in separate small saucepans. Add water to cover and season with salt. Bring to a boil, reduce heat to medium and cook, covered, until very tender, 10 to 15 minutes for potato, 20 to 25 minutes for celery root. Drain well.
  • 2 Place the celery root and potatoes in a food processor and blend until smooth, adding milk, if necessary, to achieve a creamy consistency. Stir in oil and season with salt and pepper. Serve hot.
  • Make Ahead Tip: To keep puree hot for up to 1 hour, set the serving bowl over a wide, shallow pan of barely simmering water and place a piece of parchment or wax paper on the surface of the puree.
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