Celeriac Puree with Sour Cream and Chives

Celeriac Puree with Sour Cream and Chives

This intimidating root veggie may lack glamour, but pours out a beautiful potato-like texture with a delicate celery flavor. Celeriac, aka celery root, is packed with some serious nutrition and flavor. In this recipe we elevated the delicate celery flavor with sour cream and chives.

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Celery root nutrition facts:

  • Contains only 15 grams of carbohydrates per cup, making it a great root vegetable for diabetics (1).

  • Contains apigenin, a compound known for its anti-inflammatory, antioxidative and tumor inhibitory properties (2).

  • Killer source of vitamin K! One cup contains about 80% of the daily recommend amount of vitamin K, which is great for bone health! (1, 3, 4).

  • Did I mention vitamin C? Yup, this powerhouse veggie is also a great source of the antioxidant vitamin C! Eat 1 cup and have 21% of your daily value covered (1).

  • Potassium too? You better believe it. This root veggie also brings a whopping 13% (per cup) of the daily value of potassium to the party. Potassium has been shown to help lower blood pressure and may reduce the risk of stroke by 25% (1, 5).

Celery root in ground.

Special Considerations:

  • While celery root is a great source of vitamins/minerals; perfect to add to a healthy diet, there are special considerations for those taking certain medications or who have certain conditions:

    • Due to its high amount of vitamin K, celery root should be eaten with caution if you are taking blood thinners such as Warfarin.

    • Celery root has a high amount of phosphorus and potassium, making it unsuitable for people on dialysis.

    • Do not eat large amounts of celeriac during pregnancy as it contains compounds that may stimulate contractions (6).

How to pick the perfect Celery root:

  • Choose a medium sized (4-5 inches in diameter) celery root as they are less fibrous compared to larger roots

  • Is it heavy for its size? You got a good one! It is important to avoid celery roots that are hollow. So, choosing one that is heavy is a good way to avoid this.

  • Avoid celery roots with cracks in the surface

  • Avoid any with soft spots

How to store a fresh celery root:

  • Fresh celery root will have a stronger celery taste

  • Vegetable crisper is your friend: store in a resealable bag.

    • Fresh, uncut celery root can be stored in the refrigerator for about 10-14 days (7)

How to Prepare Celery root:

  1. Make sure to prepare it right before cooking! Celery root turns brown quickly after cutting (just like its cousin the potato).

    1. If you plan to prepare early or decide to eat it fresh you can place the cut celery root in cold water with a few slices of lemon or few drops of white-wine vinegar.

  2. Rinse and scrub the outside of the celery root to remove and dirt

  3. Peel the outside of the celery root

    1. A potato peeler won’t do the job! You can carefully use a sharp pairing knife to remove the peel.

  4. Slice into 1 inch cubes and you are ready to cook!

Mashed Celery Root

Pro-Tip:

  • The best texture (similar to mashed potatoes) comes from using an Immersion hand blender. This Immersion blender is able to break up the fibers, creating a creamy texture. This can be done with a hand mixer, but the texture will not be as smooth.

Celeriac Puree

Celeriac puree, mashed celery root, how to prepare celery root, how to store celery root, celery root nutrition facts
Side dish
American
Yield: 6

Celeriac Puree with Sour Cream and Chives

Deliciously simple celery root puree (with hints on how to make it EXTRA smooth and creamy!) enhanced with sour cream and chives.

prep time: 10 minscook time: 15 minstotal time: 25 mins

ingredients:

What you will need
Ingredients
  • 6 cups of 1” cubed celery root (approximately 3 medium celery roots)
  • 1/2 cup sour cream
  • 2 tbsp butter
  • 1/2 tbsp chives
  • Salt and pepper to taste

instructions

  1. IF USING INSTANT POT: Place the steam rack into your instant pot and add 1/2 cup of water. Placed cubed celery root on steaming rack and set instant pot to manual high pressure for 10 minutes. After 10 minutes, allow to release pressure for 2 minutes before turning quick release knob (go to step 3).
  2. IF USING LARGE POT: add cubed celery root to a large pot and bring to a boil for approximately 15 minutes, until fork tender.
  3. Drain water.
  4. Add butter and sour cream to celery root. Puree until smooth using either an immersion hand blender or hand mixer. (see pro-tips).
  5. Mix in chives, salt, and pepper.
  6. Enjoy!

Calories

103

Carbs (grams)

16

Fiber (grams)

3

Net carbs

13

Protein (grams)

3
Created using The Recipes Generator
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