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Celery Root Puree
Recipes
Celery Root Puree
4 servings
30 minutes total

Ingredients

  • 2 lb celery root
  • 4 cups chicken (or vegetable) stock
  • 2 tablespoons fresh Italian parsley
  • 8 oz sour cream
  • 4 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper

Steps

    1. Trim, peel, and cut celery root into 1-inch cubes. Place celery root and stock in large stockpot; bring to boil on high. Cook 10–12 minutes until celery root is tender; drain, reserving 1 cup stock.
    2. Chop parsley finely. Place celery root in food processor bowl. Add sour cream, butter, salt, pepper, and reserved 1 cup stock. Process until smooth. Stir in parsley. Serve.

Amount per ¼ recipe serving: Calories 310, Total Fat 23g, Sat Fat 14g, Trans Fat 0g, Chol 70mg, Sodium 860mg, Total Carb 20g, Fiber 4g, Sugars 5g, Protein 7g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 10%