Celeriac Root Puree
Celeriac root is related to celery and it has a ton of flavor! Commonly used in Europe (and very cheap), it is often only found on menus in high end restaurants and a bit more pricey to buy in the grocery store in the USA. However, you can most definitely find it at your local farmer's market. Celeriac root is also a low carbohydrate choice that is much tastier than cauliflower puree (I think). With only 6g of carbs per 3.5oz serving it is an excellent mashed potato alternative for those struggling with metabolic syndrome, diabetes, or decreased insulin sensitivity.
Makes 6 servings
Time: 45 minutes
2 cups organic whole milk (optional)
3-4 cups water
1 tablespoon salt, plus more to taste
2-2 1/2 pounds celeriac root, peeled and coarsely chopped
1 large potato (or 2 medium), peeled and coarsely chopped
1 medium yellow onion, quartered
3 tablespoons grass-fed butter
Fresh ground pepper
In a large pot bring to boil the water, milk, and tablespoon sea salt (enough to cover the veggies when added). Add the chopped celeriac root, potato, and onion. Simmer on medium to medium low until soft and tender when pierced with a fork, about 30 minutes.
Once tender strain the liquid and leave the root veggies in the pot. Add the butter and blend with an immersion blender. Add an extra splash or two or milk or bone broth until you achieve your desired consistency. Season to taste with salt and fresh ground pepper.
Serve as a side with your choice of protein. I love to pair it with pastured pork!
Note: Cooking the celeriac root in milk mellows out its flavor. You can opt to use just water if you prefer not to use milk, using ~5-6 cups of water total.
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.