Paleo Celery Root Puree
Why This Recipe Works
In search of a paleo-friendly alternative to classic mashed potatoes, we mashed, milled, riced, and pureed a variety of different root vegetables—everything from parsnips to turnips to celery root. We tasted each vegetable on its own and in combination. In the end, tasters preferred the pleasantly mild flavor and velvety texture of celery root pureed in the food processor. To develop creaminess and character in our puree without the butter and cream typically used in mashed potatoes, we started by lightly sautéing our celery root in ghee, which concentrated its earthy flavor and added richness. To bring out even more depth of flavor, we simmered it in our homemade Paleo Chicken Broth, which we perfumed with some garlic, thyme, and bay leaf. To finish, we processed our celery root along with all of the rich, aromatic broth. Although starchy potatoes can turn gluey when whipped in a food processor, the celery root broke down beautifully into a perfectly smooth, luscious puree.