Celery Root Purée
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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.
Recipe by Liz The Chef at https://lizthechef.com/celery-root-puree/