Low Iodine Celery Root Puree with Lemon & Garlic
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Learn more →Ingredients
4 servings
- 2 lb celery root (celeriac), peeled and cut into 1-inch cubes
- 4 cups water
- 1 tsp salt, plus more to taste
- 3 tbsp olive oil, divided
- 3 cloves garlic, thinly sliced
- 2 tbsp fresh lemon juice
- ¼ tsp black pepper
For serving
- 1–2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Place the cubed celery root in a large saucepan and cover with the 4 cups of water. Add 1 tsp salt and bring to a boil over high heat, then reduce to a steady simmer. Cook until the celery root is completely tender and a fork slides through without resistance, about 20–22 minutes.
- 2
While the celery root simmers, heat 2 tbsp of the olive oil in a small skillet over medium-low heat. Add the sliced garlic and cook, stirring occasionally, until softened and just turning golden at the edges, about 3–4 minutes. Watch closely — garlic can brown quickly. Remove from heat and set aside.
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