Side Dish

Celery Root Puree

 

I made this celery root puree for a small gathering I hosted a couple of weeks ago and it was a total success. I made a double batch of this for our party of 8 and it was the first dish to disappear. It was delicious, but maybe it became so popular that night, because of the conversation it ignited about its aphrodisiac and stamina building properties.

Celery root is a very neglected and underestimated vegetable. I personally know very few people who have actually tried it in spite of it being available at most supermarkets in my area. I know it is ugly, bulky, wrinkly and a little unappealing, but it is quickly becoming one of my favorite root vegetables and a great substitute for potatoes in many dishes.

Celery root, also known as “celeriac” is rich in vitamin A, B6, C, K and E, carotene riboflavin, calcium, magnesium, phosphorus, an excellent source of potassium and dietary fiber. It is mostly known as a natural aphrodisiac, but it is also recommended to people who suffer from various digestive problems, including ulcers, gastritis, indigestion, etc.

You can use celery root to replace the cauliflower in my shepherds pie, no-potato salad  or make fries with them.

celeriac

Ingredients:

1 medium celery root
½ head of cauliflower
2 tbsp of  ghee, grass-fed butter or 1 tbsp of olive oil
1 fresh garlic clove or 4 roasted ones
salt and pepper to taste

Preparation:

  • Peel the celery root and cut into large cubes
  • Cut the cauliflower into florets
  • Steam or boil the celery root and cauliflower until very tender.
  • Drain and transfer to a food processor or high power blender
  • Add the garlic, salt, and pepper and puree. If you don’t have a food processor you can use an immersion blender or if all the ingredients are very tender you can use a potato masher but the puree might be a little “stringy”
  • Serve and enjoy

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Celery Root Puree
Recipe Type: Sides
Cuisine: Paleo/ Primal/ Gluten-free
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 medium celery root
  • ½ head of cauliflower
  • 2 tbsp of ghee, grass-fed butter or 1 tbsp of olive oil
  • 1 fresh garlic clove or 4 roasted ones
  • salt and pepper to taste
Instructions
  1. Peel the celery root and cut into large cubes
  2. Cut the cauliflower into florets
  3. Steam or boil the celery root and cauliflower until very tender.
  4. Drain and transfer to a food processor or high power blender
  5. Add the garlic, salt, and pepper and puree. If you don’t have a food processor you can use an immersion blender or if all the ingredients are very tender you can use a potato masher but the puree might be a little “stringy”
  6. Serve and enjoy

 

12 thoughts on “Celery Root Puree

      1. Got it now. The recipe box with print wasn’t showing up before. I was clicking the print icon on the line of options

        Like

  1. I’ve always used this as one of the root vegetables I make along with turnips, rutabagas, carrots, butternut squash and parsnips. Toss them with EVOO or coconut oil, frsh chopped mixture of herbs and roast until you r able to pierce with a knife and browned.

    Like

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