My never ending love for potatoes and potato puree just got competition: I’ve made this healthier version of puree. Basically, you can combine all kinds of vegetables, but celery goes very well with sweetness that comes from carrots. It would also pair nicely with apples.

Celery Carrot Puree

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4 from 1 review

Author: Tamara Novacovic
Total Time: 25 minutes
Yield: 4 servings 1x

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Description

A delicious and healthier alternative to traditional potato puree, combining the earthy flavor of celery root with the natural sweetness of carrots.

Ingredients

Units Scale

17.6 oz (500 g) celery root, washed and peeled
2 large carrots, washed and peeled
1 tsp chives, chopped
1/2 tsp powdered garlic
1 tsp butter
Salt, to taste
Pepper, to taste
2 tbsp sour cream

Instructions

Bring a large pot of salted water to a boil.
Add the washed and peeled celery root and carrots to the boiling water.
Cook for 15-20 minutes, or until the vegetables are tender and easily pierced with a fork.
Strain the cooked vegetables and transfer them to a blender or food processor.
Add the sour cream and butter to the blender.
Puree the mixture until smooth and creamy.
Season with powdered garlic, salt, and pepper to taste.
Stir in the chopped chives.
Serve warm as a side dish.

Notes

This puree pairs well with roasted meats or can be enjoyed on its own. For a sweeter version, consider adding a small peeled apple to the mix. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Side Dish
Cuisine: Mediterranean