I was not expecting Potato and Celery Root Puree to be the next recipe I tried from Nourishing Traditions. However a few weeks back, feeling rather adventurous, I brought a celery root. Now I had to do something with it. But what?
Potato and Celery Root Puree (page 401) is basically glorified mashed potatoes. Sally Fallon’s recipe serves 8-10 and calls for 3 celery roots so I divided her recipe into thirds (enough for about 3 people) but otherwise followed the recipe as instructed. First I put several potatoes in the oven to bake. Then I peeled and cut up the celery root, placing the pieces in a pot, covered them with water and brought them to a boil. It takes about 30+ minutes to cook them until tender.
Place about an 1/8 cup of butter in the bottom of a large bowl (I just used the pot I cooked the celery root in). When the potatoes are done scoop the flesh out of two and place on top of the butter. Add the cooked celery root and 1 small clove of garlic, peeled and mashed. Mash them together adding 1/8-1/4 cup piima cream (sour cream) until it’s the desired consistency. I left it on the chunky side but rather thick. Season with salt and pepper and maybe a really small pinch of nutmeg. Serve, or to keep warm- transfer to a buttered ovenproof dish and keep it in a warmed oven.
Good! Celery root tastes celery but with the texture of a root vegetable. I thought it was a pleasant change from plain old mashed potatoes – kind of a special occasion/holiday side dish. For some reason prime rib came to mind.
I was the only one who tried it so I can’t tell out what the kids or husband thought – they opted for the extra baked potatoes. I will make this again and I will also be trying celery root prepared other ways- roasted and in a raw salad are two ways that come to mind. Overall I’d say it’s a success.
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