Celery Root Puree recipe

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Ingredients

1 large celery root, peeled and cut into chunks
1 lemon, juiced, divided
kosher salt to taste
⅓ cup heavy whipping cream
2 tablespoons butter
1 pinch cayenne pepper, or to taste

Nutrition Info

139.4 calories
carbohydrate: 14.7 g
cholesterol: 28.3 mg
fat: 9.2 g
fiber: 3.3 g
protein: 2.5 g
saturatedFat: 5.6 g
servingSize: -
sodium: 232.9 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water, bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.

  2. Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.

Recipe Yield

6 servings

Recipe Note

I joke that celery root tastes like celery if celery actually tasted good;for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon.

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