CELERY ROOT PUREE (CELERIAC)

Peel the rough outer skin off celery root with a paring knife and cut it into 1- 1 ½” cubes.  Place the celery root in a large saucepan and cover with the milk.  Add the salt.  Bring to a boil and cook until the celery root is very tender when pierced with a fork, about 20-25 minutes.  The celery root will absorb some of the milk while cooking.  Drain and reserve the excess milk before processing.

Place the cooked celery root into a blender or food processor with the butter and process until smooth.  Gradually add as much of the reserved milk as needed to create a very silky-smooth texture.  Garnish with parsley or chives if desired or just eat it with a spoon right out of the blender!!

Celery root puree looks like mashed potatoes but has a different taste (like celery or parsnip) and a very silky smooth in texture.  It’s super delicious and very easy to make!  It’s also very low in carbs compared to mashed potatoes.