Celeriac or celery knob, is a variety of celery cultivated for its root. This edible bulb is delicious when steamed and pureed, similar to how you prepare mashed potatoes. Celeriac is creamier and more mild than celery, with an herbaceous taste. I enjoy this puree because it is light in calories and big on flavor.
Celeriac puree is simple to prepare and is delicious along side any of your favorite proteins, especially pan seared chicken, beef or fish. It makes a great substitute for mashed potatoes or cauliflower, give it a try.
4 Celeriac bulbs
1 quart whole milk
1. Wash and trim the rough sides off of celeriac bulbs. Cut each bulb in half and then dice into 1-inch pieces.
2. Place the diced celeriac into a saucepan and pour all of the milk in to cover. Heat the mixture over medium heat until simmering. Cook until celeriac is soft fork tender, about 20 minutes.
3. With a slotted spoon, remove the celeriac and place in a food processor. Add back most of the warm milk with the celeriac and puree to a desired consistency. Salt and pepper Celeriac Puree to taste.
4. Serve with your favorite protein. Enjoy!
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