Rate this recipe!
| Prep Time | 15 minutes |
| Cook Time | 20-25 minutes |
| Servings |
servings
|
Ingredients
- 2 small celery roots about 2-2.5 pounds
- 4 cups water
- 1 tablespoon olive or coconut oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup coconut milk
- chopped fresh chives optional
Ingredients
|
Rate this recipe!
|
Instructions
- Wash and peel the celeriac, then cut into half-inch dice.
- Add diced celery root and water to a large stock pot. Bring the water to a boil and cook until the celeriac is easily pierced with a fork, about 20 minutes.
- Drain the celeriac through a colander, and return to the pot. Blend with an immersion blender until no lumps remain, about 1 minute (alternatively you can transfer the celeriac to the bowl of a food processor and process until smooth). Add the oil, salt, pepper, and coconut milk, and blend for about 1 minute more.
- Taste and adjust seasoning if needed. Serve warm, topped with fresh chives if desired.
Recipe Notes
Recipe adapted from Alton Brown at http://www.foodnetwork.com/recipes/alton-brown/celeriac-puree-recipe-1939419