Celery root purée: a refined side dish, in my opinion, has nothing to envy about mashed potatoes; in fact, it is definitely lighter, more digestible, and healthier!
Its rather delicate flavor and versatility make celery root a vegetable capable of being used in an endless series of dishes, of which this purée stands out.
How many of you are familiar with celery root or have ever used it in cooking? If you’ve never cooked it, it’s understandable, I assure you it’s divine.
Celery root, in fact, is the lighter substitute for potatoes, equally available all year round
It serves as an accompaniment to a variety of main courses, from meat to fish, and has nothing to envy from the more classic potatoes.
This, however, is the right time to give it a chance. Once you’ve tried it, you won’t be able to do without it and will try to incorporate it into every recipe.
Celery root is a tasty vegetable like potatoes, but with a more delicate flavor and easier to digest.
It is rich in vitamins, fibers, and minerals, and also boasts detoxifying properties for the body.
Taste and wellness come together in these recipes with celery root, both cooked and raw, which I am sure will conquer your palate.
Celery root purée can be transformed into a vegan preparation by replacing cow’s milk with soy milk and butter with one or two tablespoons of seed oil. Here’s how to bring it to the table in a few steps.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 194.68 (Kcal)
- Carbohydrates 15.86 (g) of which sugars 3.60 (g)
- Proteins 5.63 (g)
- Fat 13.20 (g) of which saturated 3.69 (g)of which unsaturated 1.44 (g)
- Fibers 3.05 (g)
- Sodium 679.63 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Celery Root Purée: A Refined Side Dish
- 21.16 oz celery root (cleaned weight)
- 1.69 cups milk
- 2.82 tbsp extra virgin olive oil (or 3.53 oz of butter)
- 2 tablespoons Parmesan cheese
- 1 pinch nutmeg
- salt
- white pepper
Tools
- Pot
- Mixer
Steps
Celery root purée, a refined side dish, in my opinion, has nothing to envy about mashed potatoes; in fact, it is definitely lighter, more digestible, and healthier!
First of all, peel the celery root with a knife or a peeler.
(Sometimes the skin can be a bit tough, so be careful).
Cut it into cubes about 0.79-1.18 inches.
Place the celery root cubes in a pot, cover them with milk and add a pinch of salt.
Bring to a boil, then lower the heat and simmer for about 20-30 minutes, or until the celery root becomes very soft. Let it cook on low flame
(You can easily check it with a fork).
Once cooked, drain the excess milk (do not discard it as you can use it if the purée turns out too thick) and transfer the celery root to a large bowl.
Add the butter in pieces, 1/2 tablespoons of grated cheese, nutmeg, and white pepper.
With an immersion blender, blend the mixture until smooth and velvety.
If the purée seems too thick, add a bit of the reserved cooking milk, one tablespoon at a time, until you reach the desired consistency.
Taste and, if necessary, adjust the salt.
Enjoy your meal.
Advice
This purée is also suitable for those who do not wish to include gluten in their diet.
Now let’s see, step by step, the preparation of celery root purée, with some useful tips and tricks to make it truly perfect.
Celery root purée keeps in the refrigerator for a relatively short period, generally 2 to 3 days.
This way, you will be able to serve a tasty side dish that few can resist.
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FAQ (Questions and Answers)
Why is the celery root purée too runny?
One reason why celery root can end up runny is that it has been blended too much: next time try blending it a bit less, or mashing part of it with a potato masher. And add milk a little at a time.
Can I use celery root without peeling it?
Yes, celery root can be used with the skin on. However, remember to brush it well to remove all impurities and let the tuber cook for 5/6 minutes longer than the recipe provides.
