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.
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.