Photo: Jennifer Causey
Active Time
30 Mins
Total Time
40 Mins
Yield
Serves 12 (serving size: about 3/4 cup)

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.

How to Make It

Step 1

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.

Step 2

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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