Velvety Celery Root Puree

This Velvety Celery Root Puree is a gorgeous alternative to mashed potatoes and just happens to be bit lower in carbs. It’s silky smooth and full of nuanced flavor. I love serving it with my Instant Pot Balsamic Roast Beef! Jump to recipe.

2017-12-20 14.04.15.jpg
 

CELERY ROOT. The unsung vegetable. When we had our first CSA share a few years ago, I was honestly a little stumped at this ugly duckling tucked away in my basket.

2017-12-18 11.50.05.jpg
 

What I did know about celery root was that it stored well at cool temperatures. So I proceeded to stash it away in my fridge and forgot about it for a solid 5 weeks before it was time to cook everything in the fridge because I couldn’t be bothered to go to the store.

Celery root [ also called celeriac] has a surprisingly refreshing flavor. It’s like parsley, celery, and potatoes came together and had a delicious but very ugly little baby. For celery root newbies, celery root is a variety of celery grown specifically for its root. It does taste like celery but it’s flavor is considerably mild in comparison.

2017-12-20 14.07.03.jpg
 

The real real: sometimes my best recipes come from being forced to get acquainted with a new ingredient — this recipe for Velvety Celery Root Puree is no exception.

Listen — I know most everyone loves mashed potatoes, but this Velvetly Celery Root Puree is a worthy competitor in my book. It’s silky & flavorful and presents a great lower-carb option to traditional mashed potatoes.


2017-12-20 14.04.15.jpg
 

velvety celery root puree

 

This Velvety Celery Root Puree is a gorgeous alternative to mashed potatoes and just happens to be bit lower in carbs. It’s silky smooth and full of nuanced flavor.

 
 

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 small shallot, peeled & diced
  • 6 cups celery root, peeled and diced into ½ inch cubes
  • 1 ¾ cups full-fat coconut milk
  • 1 sprig thyme
  • ½-¾ teaspoon sea salt
  • ½ teaspoon fresh ground pepper

INSTRUCTIONS:

  1. Heat the olive oil in a 4-quart pot on medium heat and sweat the shallots for 2-3 minutes, until translucent. Add the chopped celery root, coconut milk, thyme, 1/2 teaspoon salt and pepper. Bring to a boil, then reduce the heat to low, cover and simmer for 15-20 minutes or until celery root is fork tender.
  2. Remove pot from the heat and discard thyme step. Use an immersion blender to puree the celery root mixture until silky smooth [or carefully pour the ingredients into a high-powered blender to puree].
  3. Season with remaining ¼ teaspoon sea salt to taste. Cover the pot to keep warm until ready to serve.

NOTES:

 
 

Don't forget to tag us @thenorthwestkitchen on Instagram when you make this Velvety Celery Root Puree!