Red Meat Allergy Friendly Celery Root Puree with Pumpkin Seed Crunch
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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
- 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.
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