Celeriac (Celery Root) Puree
This creamy Celeriac (Celery Root) Puree is a delicious and healthy alternative to classic mashed potatoes. It's the perfect side to elevate any meal and is an excellent addition to your holiday table.
Servings: 6
Calories: 146kcal
Equipment
Ingredients
- 1 large or 2 small celeriac (about 1.5 lbs) cut into ½-inch pieces
- 1 small Idaho potato about 6 oz, cut into 1-inch pieces
- Kosher salt
- 1 Granny Smith apple peeled, cored, and cut into 1-inch pieces
- ½ cup half and half
- 2 tablespoons unsalted butter
- 1 bay leaf
- Freshly ground black pepper
- Optional garnish: chopped chives or parsley
Instructions
- Place the celeriac and potatoes in a large pot of cold water seasoned with salt. Bring to a boil. Boil for 15 minutes, then add the apple. Continue to cook until all are tender, another 5-8 minutes.
- While vegetables are cooking, heat the half and half, butter, and bay leaf in a small saucepan over medium heat until butter is melted. Set aside.
- Drain the cooked vegetables and apple and return them to the hot, dry pot. Stir them over low heat for 2 minutes until they are dry.
- Transfer the mixture to a food processor or blender (or use an immersion blender directly in the pot). Add the hot cream and butter mixture (remove the bay leaf) and puree until smooth. Season the puree with salt and pepper to taste.
Nutrition
Calories: 146kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 128mg | Potassium: 519mg | Fiber: 3g | Sugar: 6g | Vitamin A: 206IU | Vitamin C: 12mg | Calcium: 77mg | Iron: 1mg
