Celery Root Puree
Ingredients30 m servings 139 cals
- Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
- Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.
- Cook's Note:
- You can substitute milk for the heavy whipping cream, if desired.
Per Serving: 139 calories; 9.2 g fat; 14.7 g carbohydrates; 2.5 g protein; 28 mg cholesterol; 233 mg sodium. Full nutrition
ReviewsRead all reviews 4
Who needs the carbs from potatoes when you have celery root. Absolutely loved this. Next time I will add some Cumin.
Family loved it. Great alternative to mashed potatoes. I made cashew cream instead of using heavy cream to avoid dairy. Food processor worked perfectly to get it to the right consistency. Double...
I was really looking forward to trying this but I found the lemon was too over powering. Next time, I will only put a little in and taste it, and not be so trusting and dump all the juice in.