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MarilynFL

Celery Root Puree

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Joined: Dec 12, 2005

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Posted to Thread #30155 at 2:23 pm on Mar 10, 2018

Recipe adapted from CURATE by Katie Button

1 large celery root (1.5 pounds), trimmed, peeled and cut into 1/2" dice
1 large clove garlic, smashed
6 sprigs thyme
1 cup half-and-half
1 cup whole milk
4 TBL butter
2/3 C 2% plain Greek yogurt , room temp
1/4 tsp fresh lemon juice
1.5 tsp kosher salt

Bring celery, milks & thyme to boil, then low simmer for 25 minutes. Fork test should make a piece fall apart in two.

Immediately transfer to blender, puree, then add butter and process until very smooth. Then add yogurt, lemon juice and salt.
Serve hot.

Makes 3 cups.

Marilyn's Notes: Okay...I pretty much looked at this recipe and then did my own thing. Since I had never had this vegetable before (and it was $3.98 a piece), I hedged my bet and added two small Yukon Gold potatoes to the two roots I bought (two were still less than 1.5 pounds).

Cooked the potatoes separately since I wasn't sure how long the celery root would take to soften.

I only had fat-free half-and-half and used that, added the cooked potatoes to the finished root milk mixture, let it cool and tossed it in the refrigerator for a day.

When I was ready for the meal, I started the cauliflower and Brussel sprouts, then warmed up the celery and potato mixture in the microwave. Buzzed it in the Vitamix. It seemed a bit thin (could be the fake half-and-half didn't reduce like the real stuff would). That just meant I didn't add as much butter and only used a heaping scoop of the yogurt so it wouldn't thin out even more.

I seasoned to taste, adding more lemon juice and far less salt.

Man, do those two dishes work well together. I was scraping the edge of my bowl.


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