Celery Root Puree
Don't be put off by a celery root's appearance; this vegetable, also called celeriac, will win you over with its creamy texture and mild celery flavor. Before cooking, trim top and bottom, then use a vegetable peeler to remove the skin.
- Total Time:
- Servings: 2
Source: Everyday Food, January 2007
- 1 to 2 celery roots (about 3/4 pound total), peeled and cut into small chunks
- 1 tablespoon white rice
- 1 garlic clove, peeled and smashed
- 1 1/2 cups low-fat (1 percent) milk
- Coarse salt and ground pepper
- 1 tablespoon butter
Place celery roots, rice, garlic, and milk in a medium saucepan; season with salt and pepper. Bring to a boil, reduce heat to low, and cook until roots are tender, 15 to 20 minutes (milk may look curdled).
Pour contents of pan into a food processor; add butter, and process until smooth. Season with salt and pepper. Serve immediately with Lamb Chops with Mint Sauce and Mushrooms.