I had forgotten about vegetable purées as a healthy alternative to potatoes and other starches. Counting calories has made me a more careful cook and I want the most from whatever ingredients I gather together. With St. Patrick’s Day coming up, I knew I wanted something other than the usual roasted vegetables to pair with our corned beef. A celery root purée sounded like a good option.
Celery root is a downright ugly-looking vegetable, but it can be coaxed and transformed into creamy soups or silken purées. I opted for the purée and began to think about how to control both the salt and the fat in my recipe. I subbed Meyer lemon juice for all but a pinch of salt and decided to add a small amount of cream and final drizzle of truffle oil, the only fatin the purée. Instead of boiling the celery root in milk, as some recipes suggest, I chose low sodium vegetable stock.
TIP: You will need about 2 pounds of celery root to end up with 1 1/2 pounds of topped, peeled and chopped celery root.
- 1½ pounds celery root, topped, peeled and cut into one-inch cubes
- 3 cups low sodium vegetable stock
- 1 teaspoon Meyer lemon juice
- ⅛ teaspoon ground white pepper
- 1 pinch kosher salt
- 1 tablespoon heavy cream
- white truffle oil (optional garnish)
- Using a large saucepan, heat and stock and celery root over high heat until it boils. Reduce heat and cook, covered, until celery root is tender, about 20 minutes.
- Using a slotted spoon, transfer the celery root to either a processor or blender. Add ½ cup of the stock and process/blend until purée is very smooth.
- Pour purée into a bowl, season with lemon juice and pepper. Stir and then add the cream.
- Transfer to a warmed serving dish. Drizzle with truffle oil and serve.