Ashley joined Kayla Hevey on Mass Appeal to share some healthy alternatives for Thanksgiving. Check out the clip here to learn how you can make this Celery Root Purèe for the holidays!
1 ½ pounds celery root, (2 to 3), peeled and cubed
3 tbs. olive oil
3 cups veggie stock
½ cup milk of choice
Pinch of nutmeg
Salt to taste
Preheat the oven to 400°. On a lined baking sheet pan spread out the peeled and cubed celery root pieces. Drizzle the celery root with olive oil. Bake 24 minutes or until softened browned slightly.
In a medium saucepan over low heat, heat up the vegetable stock and milk to a low simmer. Once the celery root comes out of the oven let it cool for 5 minutes. Add the warm liquid and the celery root to a blender or food processor, working in batches. ( Never fill a blender all the way full when liquid is hot because hot liquids expand in blenders/food processors.) Once you done with the all the pureed batches mix together with a pinch of nutmeg and salt to taste.
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