Pureed Celery Root
Celery Root Puree
3 celery roots
1/4 cup heavy cream; optional
4 tablespoons butter; or 1/4 cup olive oil
salt and pepper
Place about 5 cups of water in a large pot fitted with a steamer and
a lid. Bring to a boil.
Chop off the roots and peel off the outside layer of skin from the
celery roots, being careful to remove all the brown. Cut each
celery root into about 12 pieces, and place pieces in the steamer.
Steam until very soft when poked with a fork, about 20 minutes.
Transfer celery root to a food processor. Add the cream and butter
and puree until smooth. (If you don't have a food processor you can
use an electric mixer.) Add additional cream or butter to achieve
desired consistency, or for a healthier option, omit the butter and
cream and use a little olive oil instead. Sprinkle with salt and
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