Celery Root Purée

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Celery Root Purée3

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.

 

Celery Root2

Celery Root Purée
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Cook time: 
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Serves: 2
 
A healthy and elegant side dish, celery root purée.
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  3. Pour purée into a bowl, season with lemon juice and pepper. Stir and then add the cream.
  4. Transfer to a warmed serving dish. Drizzle with truffle oil and serve.

 

 

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16 Responses to Celery Root Purée

  1. Carol Sacks March 18, 2013 at 10:13 am #

    True, they’re homely, but what flavor. Like how you were able to reduce the fat, etc. Still looks divine!

    • Liz March 18, 2013 at 10:39 am #

      Thanks, Carol – it was an instant hit here last night.

  2. Dorothy at Shockingly Delicious March 18, 2013 at 12:01 pm #

    Great reminder of veggie purees! I haven’t ever made celery root, but now I want to, using your recipe!

    • Liz March 18, 2013 at 12:10 pm #

      The celery root gives a nice richness to the purée…

  3. Stephanie, The Recipe Renovator March 18, 2013 at 5:14 pm #

    I will definitely try this… probably with cashew cream instead. Yummers!

    • Liz March 18, 2013 at 5:49 pm #

      Yum – love your cashew cream –

  4. Lynda - TasteFood March 18, 2013 at 5:18 pm #

    I adore celery root – it’s so underused. This sounds lovely, and a nice light alternative to potatoes.

    • Liz March 18, 2013 at 5:50 pm #

      Remember your celery root-parsnip soup? Love that recipe. I think celery root is definitely underused in this country.

  5. Elizabeth March 19, 2013 at 9:58 am #

    Love your addition of lemon juice to the puree. I usually like to make a salad out of celery root, but I will puree it next time. Always inspiring….

    • Liz March 19, 2013 at 10:48 am #

      Salad sound terrific as well –

  6. TheWimpyVegetarian March 21, 2013 at 4:12 pm #

    Celery root is such an underused vegetable, and I really love it. I love this puree- it’s the perfect way to have celery root!

    • Liz March 21, 2013 at 6:04 pm #

      I’m going to experiment with other veggies – carrots, parsnips, etc. Thanks, Susan.

  7. Priscilla | ShesCookin November 3, 2013 at 3:14 pm #

    I’ve never worked with celery root – will have to try this lowcarb alternative to mashed potatoes. Thanks for contributing to the Thanksgiving roundup, Liz!

    • Liz November 3, 2013 at 4:48 pm #

      This was my first experiment and I fell in love with the stuff – some folks do a potato-celery root combo. Thanks, Priscilla!

  8. Liz December 9, 2016 at 4:58 pm #

    Thanks for thinking of me and my recipes –

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  1. 25 Whole Food Recipes for Thanksgiving | She's Cookin' | from the heart - November 22, 2016

    […] under-used celery root is the perfect low-carb alternative to mashed potatoes: Celery Root Purée – Liz the […]

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