The Thanksgiving train just keeps on rolling guys…

Pumpkin Celery Root PureeI have always been obsessed with celery root. My mom has been adding this secret ingredient to our mashed potatoes since I was a really little kid. It has a very specific flavor that is so distinctive and adds something really special to potatoes. Turns out that it also pairs really well with pumpkin. Pumpkin Celery Root Puree

This year I pushed myself to come up with some unusual sides that I have not tried in years past and vegetable purees seemed like a nice alternative to (or more likely in addition to) mashed potatoes or sweet potatoes.

I thought experimenting with vegetable purees seemed like a great place to start and I am so happy that I made this one. It is so silky and flavorful and delicious that my mom who was over when I made it actually dumped it all in a Tupperware and just took it home for their dinner. Like “thanks, I’ll be taking this!”

It would be perfect paired with Turkey on your Thanksgiving Table, or de-licious! With braised lamb shanks or beef shoulder- or even a piece of Crispy Salmon?

Pumpkin Celery Root Puree

Celery Root Pumpkin Puree
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This simple, healthy and delicious vegetable puree is a perfect side dish for roast Turkey or Braised meat.
Ingredients
  • 3 cloves garlic, peeled
  • 1 small yellow onion, coarsely chopped
  • 3 cups celery root, peeled and chopped into 1 inch chunks
  • 3 cups pumpkin, peeled and seeded, chopped into 2 inch chunks
  • 3 cups coconut milk
  • kosher salt
Instructions
  1. In a large pot add the garlic, onion, celery root and pumpkin and then add the coconut milk and bring the pot to a simmer over medium-high heat. Reduce the heat to medium low and simmer until the celery root is fork tender and the coconut milk has cooked down, about 30 minutes.
  2. Drain, discarding any extra liquid and transfer the garlic, onion, celery root and pumpkin to the bowl of a food processor or a blender and puree until smooth. Season to taste with kosher salt garnish with a little minced flat leaf parsley or chives if desired.

 

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Categorized: Paleo, Recipe Index, Side dishes, Vegan
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The Thanksgiving train just keeps on rolling guys…

Pumpkin Celery Root PureeI have always been obsessed with celery root. My mom has been adding this secret ingredient to our mashed potatoes since I was a really little kid. It has a very specific flavor that is so distinctive and adds something really special to potatoes. Turns out that it also pairs really well with pumpkin. Pumpkin Celery Root Puree

This year I pushed myself to come up with some unusual sides that I have not tried in years past and vegetable purees seemed like a nice alternative to (or more likely in addition to) mashed potatoes or sweet potatoes.

I thought experimenting with vegetable purees seemed like a great place to start and I am so happy that I made this one. It is so silky and flavorful and delicious that my mom who was over when I made it actually dumped it all in a Tupperware and just took it home for their dinner. Like “thanks, I’ll be taking this!”

It would be perfect paired with Turkey on your Thanksgiving Table, or de-licious! With braised lamb shanks or beef shoulder- or even a piece of Crispy Salmon?

Pumpkin Celery Root Puree

Celery Root Pumpkin Puree
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This simple, healthy and delicious vegetable puree is a perfect side dish for roast Turkey or Braised meat.
Ingredients
  • 3 cloves garlic, peeled
  • 1 small yellow onion, coarsely chopped
  • 3 cups celery root, peeled and chopped into 1 inch chunks
  • 3 cups pumpkin, peeled and seeded, chopped into 2 inch chunks
  • 3 cups coconut milk
  • kosher salt
Instructions
  1. In a large pot add the garlic, onion, celery root and pumpkin and then add the coconut milk and bring the pot to a simmer over medium-high heat. Reduce the heat to medium low and simmer until the celery root is fork tender and the coconut milk has cooked down, about 30 minutes.
  2. Drain, discarding any extra liquid and transfer the garlic, onion, celery root and pumpkin to the bowl of a food processor or a blender and puree until smooth. Season to taste with kosher salt garnish with a little minced flat leaf parsley or chives if desired.

 

Recipe by Heather Christo (http://heatherchristo.com)