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.
- 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.
- In a large skillet, melt the ghee over medium-high heat.
- 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.)
- Add celery root, the remaining salt, ground white pepper and nutmeg.
- Toss to coat. Cover and let it sweat for 3 more minutes.
- 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.
- Transfer to a food processor fitted with steel blades, or food mill. Puree to a creamy consistency.
- Serve warm, garnish with the chopped celery leaves.
Service Suggestion: pairs well with Pan Seared Lamb Chops!