Anti Inflammatory Celery Root Puree with Pumpkin Seed Crunch

Total time40 min

Prep time15 min

Cook time25 min

Anti Inflammatory Celery Root Puree with Pumpkin Seed Crunch

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the puree

2 lb celery root (celeriac), peeled and cut into 1-inch cubes
3 cups low-sodium chicken broth
Pacific Foods Organic Free Range Chicken Broth Kettle & Fire Chicken Broth Imagine Organic Free Range Chicken Broth Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth
See all
2 tbsp olive oil
½ tsp salt, plus more to taste
¼ tsp black pepper

For the pumpkin seed crunch

½ cup raw pumpkin seeds (pepitas)
1 tsp olive oil
¼ tsp salt

For serving

2 tbsp fresh flat-leaf parsley, finely chopped (optional)
1 tbsp olive oil, for drizzling (optional)

Instructions

1
Place the cubed celery root in a large saucepan and pour in the chicken broth. Bring to a boil over high heat, then reduce to a steady simmer and cook, uncovered, 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 1 tsp olive oil in a small skillet over medium heat. Add the pumpkin seeds and 1/4 tsp salt and cook, stirring frequently, until the seeds are golden and begin to pop, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!