Name: Paleo Celery Root Puree
Total time: PLACEHOLDER
Ingredients: 1/4 cup ghee; 4 pounds celery root , peeled and cut into 1-inch pieces; 6 garlic cloves , lightly crushed and peeled; 1/2 cup chicken broth; 2 sprigs fresh thyme; 1 bay leaf; Kosher salt and pepper

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.

Before You Begin

We prefer to use our Paleo Chicken Broth; however, you can substitute your favorite store-bought broth.

Instructions

Melt ghee in large saucepan over medium heat. Add celery root and garlic and cook, stirring occasionally, until celery root is softened and lightly browned, 10 to 12 minutes. (If after 4 minutes celery root has not started to brown, increase heat to medium-high.)

Stir in broth, thyme sprigs, bay leaf, and 2 teaspoons salt. Reduce heat to low, cover, and cook, stirring occasionally, until celery root falls apart when poked with fork, about 40 minutes. Off heat, remove lid and allow steam to escape for 2 minutes.

Discard thyme sprigs and bay leaf. Working in batches, transfer contents of pot to food processor and process until smooth, about 2 minutes, scraping down sides of bowl as needed; transfer to serving bowl. Season with salt and pepper to taste. Serve.