Celery Root

 
Celery Root Puree
4 each celery root
2 cloves garlic, peeled
Salt
Butter
Whipping Cream
Salt and Pepper

Peel the celery root. Cut off the knobby top and bottom.  Set the root upright on a cutting board and trim away the tough outer peel with a chef's knife. Cut into roughly 1-inch cubes and place in a large saucepan with cold water.  Add the garlic to the saucepan and season the water liberally with salt. Bring to a boil, reduce heat to a simmer and cook until the celery root is tender enough to be crushed with a fork - approx. 20 to 25 minutes.  Drain the celery root thoroughly. mash with a potato masher.  Add butter and gradually add cream, beating the mixture with an emersion blender or hand mixture until the puree becomes silky. Season with salt and pepper.


Celery Root Salad in Radicchio Cups
1 Celery Root, peeled and cut into julienne
3/4 cup nonfat sour cream
1 teaspoon Dijon Mustard
Juice of 1 Lemon
Pinch of cayenne pepper
Salt and freshly ground black pepper
12 radicchio leaves, trimmed
1 tablespoon chopped flat leaf parsley

Place celery root in a medium bowl. In a small bowl, combine the sour cream, mustard, lemon juice, and cayenne.  Season with the salt and pepper.  Whisk well to combine. Pour over the celery root and toss to combine. Place 3 radicchio leaves in the center of each of 4 well-chilled plates. Top with equal portions of celery root salad.  Sprinkle with parsley.  Makes 4 servings.

Per Serving:
89 calories
.3 g total fat
0 g saturated fat
0 mg. cholesterol


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