Celery root puree

Celery root puree is silky and creamy and a healthy, low-carb alternative to mashed potatoes.

5 from 2 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Side dishes, Vegetarian

Cuisine International

Servings people

Calories 114 kcal

EQUIPMENT (click pictures for details)

Chopping board

Small food processor braun

Vegetable peeler

Ingredients

Instructions

Wash and peel the celery root and cut into pieces.
Place the celery root into a saucepan, cover with cold water, add ½ glass of milk, the bay leaf, thyme and a pinch of salt. Bring to the boil, and simmer for about 20 minutes until the celery root is tender
Drain and discard the thyme and bay leaf. Bring the remaining milk to the boil. Use a food processor to blend the celery root to a smooth purée, add a small amount of the boiled milk at the same time to adjust the texture.
Season and add a small knob of cold butter. Pass the celery purée through a thin mesh strainer and keep it warm.

Notes

For a thicker texture add potato to the celery root.
To avoid oxidation of the celery root after peeling, rub it with lemon or submerge into a water bath with a lemon slice.

Nutrition for 1 portion

Calories: 114kcalCarbohydrates: 7gProtein: 4gFat: 8gCholesterol: 13mgSodium: 102mgFiber: 1gSugar: 6gVitamin A: 436IUVitamin C: 1mgCalcium: 149mgIron: 1mg

Keyword celery, celery root, mash, puree