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
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6
- Sodium: 300
- Fat: 6
- Carbohydrates: 15
- Fiber: 4
- Protein: 2
- Cholesterol: 10