0 (0)

Category: Sides

Celery Root Puree With Potatoes, Garlic and Squash

Here are three recipes based on celery root--often called celeriac or celery knob--that are perfect for holiday potlucks. Celery root tastes like a combination of intense celery and parsley. Any dish made with it becomes more special and delicious. It ... Read more

Total time: 1 hour | Serves 4 to 6
Note: This is a good accompaniment to poultry, game, fish and meat dishes.
  • 2 celery roots, peeled and cut into 2-inch chunks
  • 1 large baking potato, peeled and cut into 2-inch chunks
  • 6 large cloves garlic
  • 1 1/4 teaspoons coarse salt
  • 1 small butternut squash, peeled, split, seeded and cut into 2-inch chunks
  • 2 tablespoons butter
  • 1/4 teaspoon freshly grated nutmeg
  • Freshly ground pepper

Step 1Place celery roots, potato, garlic and 1 teaspoon salt in large pot. Cover with water and bring to boil over high heat. Reduce heat to simmer and cook, covered, until vegetables just start to get tender, about 10 minutes. Add squash. Cook, covered, until all vegetables are very soft, about 25 minutes more.

Step 2Drain vegetables in colander; discard liquid. Transfer vegetables to food processor fitted with metal blade and add remaining salt, butter, nutmeg and pepper to taste. Puree until smooth, about 1 to 2 minutes. Taste; adjust seasoning. (Can be made a few days ahead and refrigerated, covered airtight. To serve, reheat in microwave oven until hot. Stir, taste and adjust seasonings.)

Each of 6 servings:
99 calories; 586 mg sodium; 10 mg cholesterol; 4 grams fat; 15 grams carbohydrates; 2 grams protein; 1.25 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sides
Spiced cauliflower kugelettes
Wild rice stuffing
Risotto stuffing
Creamed green beans and onions