Gnarled-looking celery root is truly an all-star in disguise: It adds delicate crunch to fall and winter salads and becomes velvety smooth once simmered and pureed. This puree, a great alternative to mashed potatoes, gets added body from cannellini beans and tangy sour cream. A chopped blend of fresh mint, almonds, and lemon adds texture and color. If you have celery stalks on hand, save the celery leaves for a pretty garnish that hints at the main ingredient.
1 1/2 cups chopped yellow onion
2 1/2 pounds celery root, peeled and cut into 1/2-in. pieces (about 4 medium or 8 cups)
1 (15-oz.) can unsalted cannellini beans, rinsed and drained
1/2 cup fresh celery leaves, coarsely chopped (optional)
Calcium 10% DV
Potassium 13% DV
Added sugars g
How to Make It
Bring onion and celery root to a boil in a large Dutch oven filled with water. Reduce heat, and simmer 15 minutes or until tender. Add beans; cook 2 minutes. Drain. Place half of celery root mixture and 2 tablespoons milk in a blender; blend until smooth. Return puree to pan. Repeat procedure with remaining half of celery root mixture and remaining 2 tablespoons milk. Stir in sour cream, butter, salt, 1 1/2 teaspoons juice, and cheese.
Combine rind, remaining 1 tablespoon juice, almonds, and mint in a bowl. Spoon puree into a serving dish; sprinkle with almond mixture and celery leaves, if desired.
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