Description
This creamy celeriac purée recipe combines celery root, parsnips, garlic, and lemon juice. It boasts a rich, earthy flavor with a hint of natural sweetness that serves as a simple side dish to Canned Salmon Patties or Rosemary Garlic Chicken. This celery root purée is gluten-free. It includes modifications for dairy-free, vegan, and low-FODMAP diets.
Ingredients
1 teaspoon ghee
1 teaspoon extra virgin olive oil, plus more for drizzling
1 large celeriac bulb (aka celery root), (about 1 1/4 to 1 1/2 pounds) peeled and chopped to 1/2″ pieces
4 medium parsnips (about 1 pound), sliced
1 large clove garlic, crushed and finely chopped
1/2 teaspoon fine salt
1/2 cup low-sodium chicken or beef broth, divided
Juice from 1/8 wedge of lemon (about 1 teaspoon)
Fresh cracked pepper to taste
Optional Garnishes (choose one):
Microgreens
Fresh pea shoots
Fresh parsley, chives, or thyme, finely chopped
Instructions
Braise the Vegetables: In a large non-toxic, non-stick sauté pan, heat the ghee and olive oil on medium-low heat. Add the celeriac, parsnips, garlic, and salt and stir to coat the veggies in oil. Add ¼ cup broth, cover, increase the heat to medium, and braise, stirring occasionally until the veggies are fork tender and the broth has been absorbed, about 15 minutes. If the broth evaporates sooner or the veggies start to stick to the pan, reduce the heat slightly and add more broth.
Make the Celeriac Purée: Pour the cooked veggies into a food processor. Purée on low speed, gradually increasing to high as you add the remaining ¼ cup of broth, 1 tablespoon at a time, until creamy and smooth. Add the lemon juice and pulse to combine.
Garnish and Serve: Drizzle the celery root purée with more olive oil, and garnish with your choice of green herbs and a few spins of fresh black pepper. Serve warm.
Storage: Refrigerate leftovers in a glass container for up to 3 days.
Equipment
Notes
Dairy-Free Option: Double the olive oil and leave out the ghee.
Vegan Celeriac Purée: Omit the ghee and double the olive oil. Use water or low-sodium vegetable broth instead of beef or chicken broth. Just be aware that vegetable broth may alter the flavor and color slightly, especially if it’s carrot-forward.
Low-FODMAP: Omit the garlic and use garlic-infused extra virgin olive oil instead of plain. This will give the purée that yummy garlic flavor without the FODMAPs. Use a low-sodium broth that does not contain onions, leeks, or garlic in the list of ingredients, or substitute with filtered water and add an extra pinch of salt.
