Celeriac Puree (Celery Root Puree- Puree Z Selera)

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Creamy, garlicky, velvety, and so delicious, celeriac puree (or celery root puree) is an easy root vegetable side dish perfect for Sunday dinner or a special occasion meal.

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: Eastern European, European, Polish

Keyword: Celeriac Puree, Celry Root Puree, Puree Z Selery

Servings:

Calories: 80kcal

Ingredients

2 Celery root large or 3 medium, peeled
32 oz Vegetable broth
1/2 Onion medium
6 cloves Garlic
1 tsp Lemon juice freshly squeezed
Salt to taste
Black pepper to taste
Fresh thyme

Instructions

Peel the celeriac, wash it, and cut the celery root into smaller pieces or celery root cubes to help with even cooking.
Next, combine diced celeriac with broth or water, and a pinch of salt in a large pot. To add extra flavor, add onion quarters and garlic for depth.
Bring everything to a boil over medium-high heat and let the mixture cook until the celeriac is fork-tender. The cooking times may vary, but generally, around 1 hour will do.
Pick up the cooked vegetables with a slotted spoon and transfer them to a food processor, immersion blender, or high-speed blender. A food mill or hand mixer works wonders if you prefer a silky, smooth texture. At this point, you'll want to butter or coconut milk. You can add some of the broth if the blender needs more liquid.
If you are using a high-speed blender, you will need some liquid to help with the blending. A high-speed blender will make the puree very smooth.
Add a pinch of black pepper and salt, and a squeeze of lemon juice, which can add a bright, clean flavor to the puree. You can even stir in some olive oil for extra smoothness. Serve with some thyme or chives.

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