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Celery Root Puree

November/December 2011

Your rating: None Average: 3.8 (20 votes)

Everyone loves mashed potatoes, but this celery root puree is a worthy competitor.


Celery Root Puree Recipe

Makes: 8 servings, about 1/2 cup each

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Total Time:

Ingredients

  • 4 cups low-fat milk
  • 3 cups water
  • 3 pounds celery root, peeled (see Tip) and cut into 1-inch cubes
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon sea salt
  • Freshly ground pepper to taste

Preparation

  1. Bring milk, water and celery root to a simmer in a large saucepan over medium heat. Reduce the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Reserve 1 cup of the cooking liquid, then drain.
  2. Puree the celery root, butter, salt and pepper in a food processor (or blender) until smooth and the consistency of thinned mashed potatoes. Add some of the reserved cooking liquid, if necessary, for the right consistency.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days; gently reheat on the stovetop, adding a little milk or water, if needed.
  • Tip: To peel celery root, remove the thick skin with a knife or use a vegetable peeler and peel around the root at least three times to make sure to remove the layer of the fibrous skin.

Nutrition

Per serving: 81 calories; 3 g fat (2 g sat, 1 g mono); 9 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 192 mg sodium; 368 mg potassium.

Nutrition Bonus: Vitamin C (15% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 fat


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