Reviews (2) Add Rating & Review 3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 11/06/2017 Yum. Just made this since I'm trying to cut potatoes Out of my diet. Instead of milk I used 1 cup chicken broth and 1/2 cup cream. It was so yummy. Used a little more broth to thin them out in the blender. Martha Stewart Member Rating: 5 stars 02/15/2013 I made this last night for our Valentine's dinner. I was looking for a healthier (low carb) alternative to potatoes or pasta. It was FABULOUS! It was rich and creamy...would never have guessed it only had 1 tablespoon of butter. I am not sure what role the rice plays...I am tempted to try it without although it only adds about 10 grams of carbs to the total recipe. I will definitely make this again!
Back to Celery Root Puree All Reviews for Celery Root Puree - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Celery Root Puree Recipe Summary prep: 10 mins total: 30 mins Servings: 2
Ingredients Ingredient Checklist 1 to 2 celery roots (about 3/4 pound total), peeled and cut into small chunks 1 tablespoon white rice 1 garlic clove, peeled and smashed 1 1/2 cups low-fat (1 percent) milk Coarse salt and ground pepper 1 tablespoon butter
Cook’s Notes Before cooking, trim top and bottom, then use a vegetable peeler to remove the skin.
Gallery Celery Root Puree
Recipe Summary prep: 10 mins total: 30 mins Servings: 2
Gallery
Celery Root Puree
Celery Root Puree
Celery Root Puree
Recipe Summary prep: 10 mins total: 30 mins Servings: 2
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 2
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 2
2
Ingredients
Ingredients
- 1 to 2 celery roots (about 3/4 pound total), peeled and cut into small chunks 1 tablespoon white rice 1 garlic clove, peeled and smashed 1 1/2 cups low-fat (1 percent) milk Coarse salt and ground pepper 1 tablespoon butter
Directions
Place celery roots, rice, garlic, and milk in a medium saucepan; season with salt and pepper. Bring to a boil, reduce heat to low, and cook until roots are tender, 15 to 20 minutes (milk may look curdled).
Pour contents of pan into a food processor; add butter, and process until smooth. Season with salt and pepper. Serve immediately with Lamb Chops with Mint Sauce and Mushrooms.
Cook’s Notes Before cooking, trim top and bottom, then use a vegetable peeler to remove the skin.
Cook’s Notes
Before cooking, trim top and bottom, then use a vegetable peeler to remove the skin.
Reviews (2)
Add Rating & Review 3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 11/06/2017 Yum. Just made this since I'm trying to cut potatoes Out of my diet. Instead of milk I used 1 cup chicken broth and 1/2 cup cream. It was so yummy. Used a little more broth to thin them out in the blender. Martha Stewart Member Rating: 5 stars 02/15/2013 I made this last night for our Valentine's dinner. I was looking for a healthier (low carb) alternative to potatoes or pasta. It was FABULOUS! It was rich and creamy...would never have guessed it only had 1 tablespoon of butter. I am not sure what role the rice plays...I am tempted to try it without although it only adds about 10 grams of carbs to the total recipe. I will definitely make this again!
Reviews (2)
Add Rating & Review 3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 11/06/2017 Yum. Just made this since I'm trying to cut potatoes Out of my diet. Instead of milk I used 1 cup chicken broth and 1/2 cup cream. It was so yummy. Used a little more broth to thin them out in the blender. Martha Stewart Member Rating: 5 stars 02/15/2013 I made this last night for our Valentine's dinner. I was looking for a healthier (low carb) alternative to potatoes or pasta. It was FABULOUS! It was rich and creamy...would never have guessed it only had 1 tablespoon of butter. I am not sure what role the rice plays...I am tempted to try it without although it only adds about 10 grams of carbs to the total recipe. I will definitely make this again!Martha Stewart Member
Rating: 5 stars 11/06/2017
Yum. Just made this since I’m trying to cut potatoes Out of my diet. Instead of milk I used 1 cup chicken broth and 1/2 cup cream. It was so yummy. Used a little more broth to thin them out in the blender.
Rating: 5 stars
Rating: 5 stars 02/15/2013
I made this last night for our Valentine’s dinner. I was looking for a healthier (low carb) alternative to potatoes or pasta. It was FABULOUS! It was rich and creamy…would never have guessed it only had 1 tablespoon of butter. I am not sure what role the rice plays…I am tempted to try it without although it only adds about 10 grams of carbs to the total recipe. I will definitely make this again!
All Reviews for Celery Root Puree
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Celery Root Puree
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
