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