This ridiculously creamy celeriac puree with white beans is a great alternative to mashed potatoes.
- 2 small celeriac bulbs (about 2 pounds)
- Fine sea salt, to taste
- 3 tablespoons extra virgin olive oil
- 3 medium garlic cloves, thinly sliced
- ½ cup unsweetened unflavored non-dairy milk (like almond, cashew, or oat)
- One 14-ounce can cannellini beans, drained and rinsed
- 1 tablespoon white miso
- Freshly ground black pepper, to taste
- Using a sharp knife, trim both ends of the celeriac. Stand the root up on a flat side and run the knife around the surface, removing all the knobby skin and dark bits, leaving only the white flesh.
- Cut the celeriac into 1-inch chunks and place in a pot with 1 teaspoon salt and enough water to cover by about 2 inches. Cover with a lid and bring to a boil. Then reduce the heat to low and simmer with the lid ajar until the celeriac is fork-tender, 15 to 20 minutes.
- Meanwhile, in a small skillet, combine the oil and garlic and place over medium-low heat. When the garlic starts to sizzle, cook the mixture for 30 seconds, just until the garlic is lightly golden and fragrant (be careful not to burn it). Immediately transfer to a food processor.
- When the celeriac is almost done, heat the milk in the microwave or on the stove.
- Drain the celeriac and add to the food processor with the garlicky oil, along with the milk, beans, miso, and pepper. Puree until completely smooth, stopping to scrape down the sides as needed. Taste and adjust the seasonings, if needed.
If you don’t have a food processor, use an immersion blender instead.
- Serving Size: 1/6 of the recipe
- Calories: 156
- Carbohydrates: 19 g
- Fiber: 4.2 g
- Protein: 4.1 g
Keywords: celeriac, celery root, puree, mash, thanksgiving