Celery Root Puree
Seriously stop the presses. We have all been living a potato paradise lie. Celery root is delicious. It is literally the bulbous root of the celery stock. It can be hard to find so ask your grocery. The result is a beautiful marriage of creamy potato and the bright flavor of celery. I can’t wait to try it in roasts as well!
- 1 clove garlic, smashed
- 1 sprig fresh sage
- 1 sprig fresh thyme
- 1 Tablespoon chopped garlic
- 1 Tablespoon of chopped parsley
- 1 1/2 pounds peeled celery root (about 2 medium) cut into 1-inch pieces
- 4 cups milk (goat or almond if dairy free)
- 4 Tablespoons unsalted butter substitute
- Coarse salt and freshly ground black pepper
Place celery root, garlic, thyme and sage in a medium saucepan. Add enough milk to cover. Bring to a simmer over medium heat for 20 to 30 minutes. Celery root will be tender like potatoes when done. Strain, reserving 1/2 cup of the milk.
Add the root in small batches, butter and reserved milk to a blender and pulse until smooth. Add salt and pepper to taste, top with chopped parsley.
3. For a more whipped potato consistency, mix with an immersion blender or in a stand mixer.