Celery root (AKA Celeriac) Purée

 
 

We love eating seasonally and thanks to the wonderful Tuscarora Organic Growers Cooperative, we get access to fresh, unique and locally grown organic produce like celery root. Celery root was not something I had growing up, but I’ve really come to love it’s flavor and versatility. Plus, how impressive is it to take this gnarly looking thing transform it into pure deliciousness!  Mashed celery root is a easy way to enjoy this vegetable and is a great way to change things up from the usual mash! You could also substitute cubed potato or parsnip for part of the celery root to make a great mash-up. 

  • 2 large celery roots (about 2 lbs), peeled and cubed

  • 2 cups milk

  • 1 clove garlic, smashed

  • Spring of thyme

  • 3 tablespoons butter

  • Salt and pepper

Directions

Bring milk, garlic, celery root and thyme to a simmer and cook until tender, about 25-30 minutes. Drain (discard the cooking liquid) and place in a food processor (or vitamix if you are among the chosen folk) with the butter, salt and pepper. Blend until smooth.

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