I made this celery root puree for a small gathering I hosted a couple of weeks ago and it was a total success. I made a double batch of this for our party of 8 and it was the first dish to disappear. It was delicious, but maybe it became so popular that night, because of the conversation it ignited about its aphrodisiac and stamina building properties.
Celery root is a very neglected and underestimated vegetable. I personally know very few people who have actually tried it in spite of it being available at most supermarkets in my area. I know it is ugly, bulky, wrinkly and a little unappealing, but it is quickly becoming one of my favorite root vegetables and a great substitute for potatoes in many dishes.
Celery root, also known as “celeriac” is rich in vitamin A, B6, C, K and E, carotene riboflavin, calcium, magnesium, phosphorus, an excellent source of potassium and dietary fiber. It is mostly known as a natural aphrodisiac, but it is also recommended to people who suffer from various digestive problems, including ulcers, gastritis, indigestion, etc.
You can use celery root to replace the cauliflower in my shepherds pie, no-potato salad or make fries with them.
Ingredients:
1 medium celery root
½ head of cauliflower
2 tbsp of ghee, grass-fed butter or 1 tbsp of olive oil
1 fresh garlic clove or 4 roasted ones
salt and pepper to taste
Preparation:
- Peel the celery root and cut into large cubes
- Cut the cauliflower into florets
- Steam or boil the celery root and cauliflower until very tender.
- Drain and transfer to a food processor or high power blender
- Add the garlic, salt, and pepper and puree. If you don’t have a food processor you can use an immersion blender or if all the ingredients are very tender you can use a potato masher but the puree might be a little “stringy”
- Serve and enjoy
NEVER MISS A RECIPE!
- 1 medium celery root
- ½ head of cauliflower
- 2 tbsp of ghee, grass-fed butter or 1 tbsp of olive oil
- 1 fresh garlic clove or 4 roasted ones
- salt and pepper to taste
- Peel the celery root and cut into large cubes
- Cut the cauliflower into florets
- Steam or boil the celery root and cauliflower until very tender.
- Drain and transfer to a food processor or high power blender
- Add the garlic, salt, and pepper and puree. If you don’t have a food processor you can use an immersion blender or if all the ingredients are very tender you can use a potato masher but the puree might be a little “stringy”
- Serve and enjoy
edibleharmony.wordpress.com 
The print button doesn’t seem to work. I press and the recipe doesn’t come up. Just a copy of lines.
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Is it working now? is your printer printing other stuff?
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Got it now. The recipe box with print wasn’t showing up before. I was clicking the print icon on the line of options
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Is this recipe used as a dip with carrot sticks, etc. or what? Thanks.
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No, it is just eaten like mashed potatoes
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I’ve always used this as one of the root vegetables I make along with turnips, rutabagas, carrots, butternut squash and parsnips. Toss them with EVOO or coconut oil, frsh chopped mixture of herbs and roast until you r able to pierce with a knife and browned.
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I just discovered celery root this year. I made a lovely pureed soup with it, celery, potatoes,garlic, onion, & chicken stock, It had a lovely rich and mellow flavor.
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Thanks! I am going to have to make it
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This recipe looks delicious AND it fits the paleo autoimmune protocol. So, thank you! I recently started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link: http://www.phoenixhelix.com/2013/12/18/paleo-aip-recipe-roundtable-7/
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Thanks Eileen. How do I do that?
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We like it best grated fresh – with grated carrot, grated apple and sometimes with a bit of crushed pineapple as a salad (with mayonnaise). Keeps all the vitamins with no cooking.
Lynn
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