Do you like celery root? I LOVE it but oddly, I never ate it until a few years ago. Now we eat it all the time. This is one of my favorite side dish recipes. I started making it a few years ago when my husband decided to go primarily nightshade free (although he still eats tomatoes and peppers occassionally – apparently potatoes effect his joints the most). We were looking for a “mashed potato” substitute that was not only nightshade free, but also gluten free, dairy free, soy free, and nut free. This delicious side dish fit the bill and is also optional vegan! Once in the pot, the apples and celery root begin to carmelize, creating a really great depth of flavor. I thought I modified a version by Ina Garten but this is the only version I can find which is not even close to my version.
Just to let you know, today I’m posting 2 different celery root puree recipes, just in case you have any guests attending your Thanksgiving who are nightshade free. This apple and celery root puree is a bit sweeter than my other post, Parsnip and Celery Root Puree, but both make great substitutes for mashed potatoes (don’t expect a copycat flavor, they’re a great addition for the texture). This recipe, although it doesn’t seem like it, is very rich in flavor. When we’re not serving guests, we’ll usually freeze half of this to eat later. It freezes insanely well!
Apple and Celery Root Puree; Gluten Free, Dairy Free, Soy Free, Nut Free Recipe
Ingredients
- 3 large celeriac bulbs, peeled and chopped into ½” cubes
- 3 apples, peeled and chopped
- 4 tbsp butter (we use Kerrygold Pure Irish Butter
) or butter flavored shortening (like Spectrum Organic All Vegetable Butter Flavor Shortening
)
- 1/3 cup So Delicious Organic Coconut Milk Unsweetened
(or other dairy free milk of choice)
- ¼ tsp black pepper
- Celtic Sea Salt, Fine Ground
Instructions
- Melt the butter or butter substitute in a medium saucepan, once melted add the cubed celery root, top with cubed apples. Cover and simmer over medium heat for 45 minutes, stirring occasionally, until the cubes are fork tender.
- Be careful that your celery root cubes don’t burn but they should carmelize slightly. You’ll probably have to puree in 2 batches. Place cooked celery root in blender with half of the coconut milk, ½ the pepper and puree. Repeat for the second batch. Season with salt if needed
Enjoy this with:
Crock Pot Red Wine Braised Short Ribs, Apple & Celery Root Puree, Roast Brussel Sprouts with Bacon
As a side with your Thanksgiving or Christmas dinner.
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