celeric root

Mashed Celery Root puree

Celery (celeric) root is a gnarly looking thing, but man does it make for an ultra luxurious mashed puree.

Isn’t this the gnarliest-looking vegetable ever??

For those Dr Who fans in the audience – it totally reminds me of the Ood – talk about creepy!

Celery root is a different crop than celery, It’s a different variety of the same plant but bred more for the roots. It has a lighter, softer celery essence. And it makes the most decadent and luxurious puree – I use it in place of both mashed potato and mashed cauliflower. There is a down side- it’s expensive. I’m still a fan and use it when I want to elevate simple dishes.
Happy eating,
~Monique

Mashed Celery Root Puree

1 celery root
2 tbls ghee or grass fed butter or vegan butter
2-4 tbls water or dairy free milk
1/2-1 tsp pink salt
Fresh ground pepper

Peel the outside of the celery root, chop into 1-2″ dice pieces.
Set the diced celery root in a steam basket over simmering water, cover and steam until tender, about 20 minutes.

Carefully place the steamed celery root into a food processor with ghee, a little salt and fresh ground pepper. Process until smooth, adding only enough water to allow the puree to become smooth. I use the steamer water, but you can use a milk of your choice as well.

Pour into a bowl and top with an additional spoon of ghee and sprinkling of flaky salt, if desired.

Celeric Soup with Garlic Parsley Drizzle

1 tbls olive oil
1 cup small diced onions
3+1 garlic cloves
1 celeric root
4-6 cups broth or water
1/2 cup parsley
1 green onion
1 tsp pink or sea salt + to taste
Fresh black pepper to taste
Ghee or olive oil

->Heat your soup pan over medium heat.
->Simmer the onions in olive oil until softened, about 5 minutes.
->Add in the chopped celeric root and toss well. Saute to achieve a little roasted brown spots and the cubes begin to slightly soften.
->Add the 3 minced garlic cloves, saute a minute
->add the broth (start with 4 cups) and simmer 10 minutes or until the celeric root is soft
->Blend the soup until creamy, adding more broth if necessary to achieve desired consistency. Pour back into the pan
->Stir in salt and pepper to taste

->Put 2 cups of the celeric root back in the blender, add the parsley, one garlic clove and the green onion- blend until creamy.

In each bowl pour a scoop of each soup and swirl. Top with a spoon of olive oil or ghee and salt and pepper if needed. Enjoy

NOTE: Try a spoon or two of my gluten free bread crumb topping to elevate the soup.