You can combine all kinds of vegetables for this, but celery goes very well with sweetness that comes from carrots.
By Tamara Novakoviç
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.
- 17.6 oz (500 g) celery root
- 2 large carrots
- 1 tsp chives
- ½ tsp powdered garlic
- 1 tsp butter
- 2 tbsp sour cream
- Cook washed and peeled celery root and carrots in salted, boiling water.
- Strain and puree in a blender with sour cream and butter. Add spices.
- Serve warm.
Tamara Novakovic is a passionate self-taught cook, food blogger, freelance food writer and photographer behind bite-my-cake.blogspot.com. Her life journey has led her through Faculty of Humanities in Zagreb, Croatia to discovering passion for making cakes. She is currently a weekly food columnist for Croatian newspaper V magazine and food magazine Repete.