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Puree Celery Root - Unusual Veggies Made Easy.. & Yummy!

Puree Celery Root - Unusual veggie made EASY & YUMMY!

smashed-celery-root

Celery root, which is also known as “celeriac”, is low in cholesterol and saturated fat and is found to be an excellent source of riboflavin, calcium, Vitamin B6, magnesium, phosphorus, and an excellent source of potassium, Vitamins A, C, and K, as well as dietary fiber

How to store it: Wrap celery root loosely in a plastic bag and store it in the crisper drawer of the refrigerator; it should last one to two weeks.

How to prep celery root
Celery root can trap dirt in its uneven skin, so give it a good rinse before you do any other prep.

Use a large, sharp knife to cut off the root end, you may need to trim some of the sides off as well.

If the skin is thin enough, use a vegetable peeler to remove it. For thicker skin, use a paring knife or even a chef’s knife. You’ll know the celery root is ready when all you see if perfectly clean white flesh

If you don’t plan to use your peeled celery root right away, rub it with lemon or place it in water with some lemon juice to prevent discoloration.

Suggested uses:
Raw, sliced or cubes on salad
Raw sticks on the go
Sautee with garlic and olive oil
Creamy soup
Smashed like potatoes
Oven cooked fries
Fried patties

INGREDIENTS

2-3 celery roots (serve 2-4 people as a side dish)
1/2 cup spoon milk (soy or dairy)
optional: grated parmesan or butter
sea salt & black pepper
optional: sprinkle your preferred herbs on top

DIRECTIONS
Peel celery root, if the skin is thin enough, use a vegetable peeler to remove it. For thicker skin, use a paring knife or even a chef’s knife. You’ll know the celery root is ready when all you see if perfectly clean white flesh.

Cut the celery root into 4 parts, steam or boil for 20 minutes (my preferred method is steaming for 10 minutes in pressure cook, it is quick, use less water and preserve nutrients better :). Discharge the water, blend the celery roots with milk, salt and pepper until smooth  (at this point you can add parmesan or butter for a creamier texture and to add some more healthy protein and fat to you dish). Serve and sprinkle fresh chopped chives or parsley on top and serve. It can be preserved for 2 days in refrigerator.

You have one more veg recipe in your archive... and it is easy and yummy!

This entry was posted in on May 9, 2017 by Eat FRESH.