Carrying on a tradition I started last year, I picked up one vegetable that I have never eaten while shopping at Whole Foods this week. I seem to gravitate towards the weird looking ones. I've been meaning to try celeriac (celery root) for a long time now. I keep hearing about it on the Paleo blogs as it can be eaten pureed as a substitute for mashed potatoes.
This recipe is easy and the amounts are rough. If you boil it too long (as I did) and it gets too thick just add some more liquid such as stock, milk and/or cream to thin it out to the desired consistency.
1 small celeriac
2c Basic Chicken Stock
large pat pastured butter (Kerrigold is the most readily available)
1/4-1/2c heavy cream (pastured or raw)
Celtic sea salt
fresh ground pepper
- Use a paring knife to peel the celeriac. Dice into 1/2" cubes. Rinse with water and drain.
- Put in pot and cover with chicken stock. Bring to boil. Turn down and simmer for at least 20mins until the cubes are soft.
- Remove from heat. Either add to blender in batches being very careful with the hot liquid or use an immersion blender and puree it right in the pan.
- Add pat of butter, pinch salt, pepper and cream. Stir to mix thoroughly. Taste and adjust seasoning. Add more cream and/or milk to thin to desired consistency. Serve.
I've seen nutmeg and/or cinnamon used in some recipes. I left it out here but I might use some nutmeg in the future when I'm feeling adventurous.
BTW, it tastes like celery and parsley combined. Very good and a big hit with everyone in my family.