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Herbed Celery Root Puree

Boil 'em, mash 'em or stick 'em in a stew! It doesn't just apply to potatoes. You can eat most root vegetables any way you like! by Marla Starr, updated November 6, 2016 Posted on March 9, 2015

Paleo Recipe Herbed Celery Root Puree
Marla Starr
Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

Whether you’re Paleo or not, you shouldn’t discriminate against your vegetables. They’re all good and we should be sure, not just to eat lots of them, but to eat a wide variety. If you’ve never tried celeriac, also known as celery root, I’m excited that I get to introduce it to you! :)

What Is Celeriac?

Many of us are familiar with celery – the stalk that goes into everything from broth to salads to soups and stews. Celeriac is a variety of celery that is harvested for its roots and shoots (which is why it also goes by the name, “celery root”).

Processing Celery Root

When you work with celery, you’re probably used to cutting off the white bottoms and discarding them. This time it’s going to work the other way around. It’s the white stuff on the bottom we want.

Just cut off the tops (if they aren’t already gone) and keep the root, although you don’t necessarily have to toss the tops. Just like we recommend eating the whole animal, eating the whole vegetable is usually a good idea, too.

Herbed Celery Root Puree Herbed Celery Root Puree

Mashed Vegetable Alternatives

Although most of us grew up on mashed potatoes, they’re hardly the only root vegetable you can boil and mash. If you’ve been living the Paleo lifestyle for a while, you’ve probably become accustomed to low-carb alternatives, including mashed cauliflower and mashed rutabaga. This recipe is similar by comparison.

Next time you’re craving a rice-like or smooth consistency give this recipe a try. By using a fork you get more of a risotto like consistency when mashing the celery root. If you want a smoother consistency you can use an immersion blender or food processor to knock out all the kinks.

Don’t Hold Back On Herbs

I added some Herbes de Provence for flavor, but you can add or substitute any herbs and spices you prefer. Whatever you have in your spice rack or drawer will work perfectly! Anything that goes with celery (which is just about everything) will go well with celeriac.

Herbed Celery Root Puree

Herbed Celery Root Puree

Yield: 2-3 Servings

Ingredients

  • 1.5lbs celery root (also known as celeriac)
  • 3 tablespoons grass-fed butter
  • 1/2 tablespoon Herbes de Provence
  • coarse ground sea salt, to taste

Directions

  1. Cut end off celeriac, peel and quarter. Transfer to a 3-quart saucepan, fill water 3/4 of the way or until celeriac is covered.
  2. Place pan over medium-high heat and bring to a boil. Boil for 30-40 minutes or until soft and a knife easily slides into the pieces.
  3. Drain the liquid and return to the stovetop.
  4. Add the butter and mash the celeriac with a potato masher, the back end of a large spoon or a fork. (For a more smooth consistency, you can also use a stick blender mixer or add the celeriac and all the remaining ingredients to a food processor.)
  5. Stir in herbs de provence and sea salt and serve.
  6. Enjoy! :)

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About the Author Marla Starr

Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

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