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Creamiest Puréed Celeriac Root

Watching your carbs? Just wanting something new to try? Well this little purée packs a punch with flavor and is so easy! Celeriac root originated in the Mediterranean and belongs to the same family as carrots - closely related to celery, parsnips, and parsley. It’s high in fiber and a good source of vitamins C, B6, & K and minerals phosphorus, potassium, and manganese.  At only 5.9 grams of carbs per 3.5 oz serving, it’s way less than potatoes. It can be cooked or eaten raw.

One way to serve it up is to make a purée. Here we add tarragon and Chèvre cheese to pair perfectly with the white wines Chenin Blanc, Viognier, Sauvignon Blanc, or with a sparkling wine. Toppings can be carrots roasted in Spanish Arbequina EVOO and dash of fine sea salt, or my fav shrimp sautéed in Scallion EVOO, and salt & pepper and a drizzle of 25 Star Dark Balsamic.

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