Celery Root and Rutabaga are loaded with nutrition: potassium, magnesium, calcium, manganese, vitamins, iron, zinc and rich with fibre. It’s not just an alternative to mashed potato, but a well balanced dish. Celery Root has a distinguished flavor, somewhere between celery and parsley with a nutty twist, which marries well with the earthy, sweet Rutabaga and the warmth of the spices. 

Preparation: 30 mins, Serves 4.

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Ingredients

• 1.5 lbs Celery Root, peeled and sliced into 1/4 inch pieces.
• 1.5 lbs Rutabaga, peeled and sliced into 1/4 inch pieces.
• 2 Tablespoons of Ghee.
• 1 Teaspoon of Kosher Salt.
• 1 Pinch of Ground White Pepper.
• 1/4 Teaspoon of Fresh Grated Nutmeg.
• 1 Cup of Boiling Water.
• 1 Tablespoon of chopped celery leaves for garnish.

Instructions

1. In a large skillet, melt the ghee over medium-high heat.
2. Add Rutabaga, 1/2 teaspoon of salt, cover and let it sweat for about 3 minutes. (Because Rutabaga needs more time to cook, and this will bring out the rutabagas sweetness.)
3. Add celery root, the remaining salt, ground white pepper and nutmeg.
4. Toss to coat. Cover and let it sweat for 3 more minutes.
5. Pour in boiling water, cover, lower the heat to medium, simmer until the vegetables are soft and liquid is reduced (as shown), for about 15 minutes.
6. Transfer to a food processor fitted with steel blades, or food mill. Puree to a creamy consistency.
7. Serve warm, garnish with the chopped celery leaves.

Service Suggestion: pairs well with Pan Seared Lamb Chops!