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    Home » Recipes » Sides

    January 17, 2020

    Thyme Butter Celery Root Puree

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    Jump to Recipe Print Recipe

    My thyme butter celery root puree is smooth, creamy, full of favor and easy to make.

    Celery root is one of those vegetables that we see in the grocery store and may not be sure what it is or how to properly cook it. This recipe will solve that problem and introduce you to the wonderful flavor of celery root.

    Lamb Shanks and Celery Root Puree

    Thyme Butter Celery Root Puree
    Cooking Tips:

    You can use a vegetable peeler to remove the skin of the celery root or use your knife.

    Can you make ahead?

    Fridge: After puree cools off, place in an airtight container in the fridge for 7 days max.

    Reheating: Bring a small amount of stock or milk to a boil and stir in puree, cook until hot. *A ¼ cup of liquid will be enough for 2 servings.

    Lamb Shanks and Celery Root Puree

    Latest Recipe Video:

    Substitution Options:

    Heavy cream and heavy whipping cream are synonymous.

    You can use a 2 small red potatoes or 1 medium russet potato if you cannot find any yukon gold potatoes.

    what to serve with Thyme Butter Celery Root Puree?

    • Braised Lamb Shanks
    • Lemon Pepper Glazed Salmon
    • Grilled Shrimp Chimichurri
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    Meal Ideas:

    • Mexican BBQ Sauce
    • Skirt Steak Tacos
    • Creamy Vegan Coleslaw

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    Recipe:

    📖 Recipe

    Lamb Shanks and Celery Root Puree

    Thyme Butter Celery Root Puree

    Kenneth Temple
    My thyme butter celery root puree is smooth, creamy, full of favor and easy to make. 
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4 persons
    Calories 688 kcal

    Ingredients
      

    • 2 tablespoons unsalted butter
    • 1 teaspoons dry thyme
    • ½ onion chopped
    • 3 celery roots peeled, diced
    • 1 yukon potato washed, diced
    • 2 cups half and half
    • 1 cup heavy cream
    • 3 cups unsalted chicken stock
    • 2 teaspoons kosher salt
    • 2 teaspoons black pepper
    • 1 teaspoons garlic powder

    Instructions
     

    • Heat a pot over medium heat, once hot add butter and let butter begin to brown slightly, add thyme and cook for 15 seconds. Add onion and cook for 1 minute. Add remaining ingredients, bring to a boil and cook for 30 minutes or until celery root is tender. Add to a food blender and blitz on high until mixture is smooth. Taste and adjust seasoning. Serve hot.

    Nutrition

    Calories: 688kcalCarbohydrates: 64gProtein: 18gFat: 44gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 125mgSodium: 1798mgPotassium: 2056mgFiber: 10gSugar: 16gVitamin A: 1494IUVitamin C: 50mgCalcium: 406mgIron: 5mg
    Keyword celery root
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    I am a "Food Networks Chopped Champion" from New Orleans, Louisiana, and I love cooking the best Southern Creole classics from scratch.

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