Wednesday, February 28, 2007


Celery Root Puree

Why hello there...aren't you darling for stopping by.

Wanna hear the latest?

For no discernable reason, I haven't been a big fan of my side-dish options of late. (Riveting stuff, don’t you agree?)

Rice, potatoes and pasta have all become a bit dull to me. Blase. (That should be blah-zahy, but I am just not clever enough to figure out accents on this program..sorry!)

Do you feel the same way? Is it just me? (I'm hoping this is some sort of epidemic you see. That way I'll feel less...weird about it. Dig?)

Turns out though, there are other options. And most of them seem to be eminating from the low-carb crowd. (Yes, I fear there is still a low-carb crowd.) Mashed cauliflower (which figured in to my lunch yesterday as a matter of fact, and unexpectedly delightful. Mmm indeed.) and this, the ever fantabulous pureed celery root.

Fun stuff indeed.

It's gobble-licious!

Mashed delight.

If you like your celery (and who doesn't like celery? Could such a meager veg inspire dislike? Doubtful.) this is the way to go.

Like your regular mashed taters, but just so much lighter and with that distinct herbal note celery gives. Ethereal, fragrant, spring-like. Of course all this just makes me wonder...would celery scented perfume be sexy? Hmmm...

Sorry, I digress...

What I meant to say is that sexy is a good meal, and this here is it. So try, and enjoy...(and yes, this is a bit of a basic recipe, but it's meant to inspire!)

1 large celery root
2 small yukon gold potatoes, peeled
2 teaspoons butter
a pinch of nutmeg
a pinch of celery seed
salt and white pepper to taste

Using a good, sharp knife, peel the celery root and dice. Do the same with the potatoes.

In a medium sized pot, add a half inch of water, a good measure of salt and the celery root and potato. Cover and steam until soft, about 12 minutes. (Stab a bit with a knife to see if it is soft. Simple.)

When soft, drain the remaining water, add the butter, celery seed and nutmeg to the pan, mash away. Taste and adjust seasoning.

Additions could include parmesan cheese, diced celery leaf, minced chives or anything your heart desires.

Serve warm or room temp.

Makes about four servings.


Pascal variety celery was first cultivated in 1874 in Michigan. It is pretty much the only variety sold in supermarkets in the US.

California produces more than 2/3rds of the celery grown in the U.S.

Per capita U.S. consumption of celery is about 9 to 10 pounds per person annually

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I love celery root, too. (Recently added to a white bean and lamb shank stew). Have you tried turnip or parsnip in your mashed potatoes. I recommend them!
me LOVE it too, an old, old favourite
Sounds very interesting.
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