Celery-Root Puree
Updated Oct. 16, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3medium celery roots (each weighing about 1 pound), peeled and cubed into about ½-inch squares
- 2tablespoons unsalted butter
- 3tablespoons heavy cream
- Salt to taste
Nutritional analysis per serving (8 servings)
69 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 157 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the celery root in a baking dish, dot with the butter and cover. Microwave at high - stirring once -until the celery root is soft and gives no resistance when pierced with a fork, about 20 to 25 minutes.
- Step 2
Transfer the celery root to the bowl of a food processor. Add the cream and process until smooth. Taste for seasoning. (This can be prepared ahead earlier in the day and reheated.)
Private Notes
Comments
Bravo! Such a wonderful and simple alternative to other root veg purees, for those times in winter when you are craving variety. Excellent served alongside pork schnitzel. I likely used a bit more cream -- who measures precisely for a dish like this? -- and found the brightness of the celery root prevented it from feeling heavy or gunky. I agree with the intro that this microwave steaming method (versus stovetop boiling as one might do with potatoes) leads to a more flavorful result.