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.
True, they’re homely, but what flavor. Like how you were able to reduce the fat, etc. Still looks divine!
Thanks, Carol – it was an instant hit here last night.
Great reminder of veggie purees! I haven’t ever made celery root, but now I want to, using your recipe!
The celery root gives a nice richness to the purée…
I will definitely try this… probably with cashew cream instead. Yummers!
Yum – love your cashew cream –
I adore celery root – it’s so underused. This sounds lovely, and a nice light alternative to potatoes.
Remember your celery root-parsnip soup? Love that recipe. I think celery root is definitely underused in this country.
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….
Salad sound terrific as well –
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!
I’m going to experiment with other veggies – carrots, parsnips, etc. Thanks, Susan.
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!
This was my first experiment and I fell in love with the stuff – some folks do a potato-celery root combo. Thanks, Priscilla!