Celery Root and Potato Puree

Celery root, also known as celeriac, is a root vegetable that is rich in fiber and vitamins, making it a nutritious addition to this puree.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Celery Root and Potato Puree

Cooking Method: Boiling, Mashing Cuisine: French, International Courses: Lunch, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 500 gram Celery Root
• 500 gram Potatoes
• 1 cup Vegetable Stock
• 2 tablespoon Butter
• 2 clove Garlic
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 sprig Fresh Thyme
• ¹⁄₂ cup Heavy Cream

Instructions

1. Peel and dice the celery root and potatoes.
2. In a large pot, bring the vegetable stock to a boil.
3. Add the diced celery root and potatoes to the pot and cook until tender, about 20 minutes.
4. Drain the vegetables and return them to the pot.
5. Add the butter, minced garlic, salt, pepper, and fresh thyme to the pot.
6. Mash the vegetables with a potato masher or blend with an immersion blender until smooth and creamy.
7. Stir in the heavy cream and heat over low heat until warmed through.
8. Serve the celery root and potato puree hot, garnished with fresh thyme leaves, if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 22g8%

Sugars 2g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.