Interstitial Cystitis Friendly Celery Root Puree with Sage-Thyme Oil

Total time40 min

Prep time15 min

Cook time25 min

Interstitial Cystitis Friendly Celery Root Puree with Sage-Thyme Oil

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Ingredients

4 servings

For the puree

1 large celery root (about 2 lb), peeled and cut into 1-inch cubes
2 cups chicken broth
Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth
Fond Chicken Bone Broth, 14 fl oz
See all
1 cup water
2 tbsp olive oil
½ tsp sea salt, plus more to taste
¼ tsp black pepper
Ingredient note
Black pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/8 tsp per serving) is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For the sage-thyme oil

¼ cup olive oil
8 fresh sage leaves
4 sprigs fresh thyme
1 clove garlic, lightly smashed

Instructions

1
Combine the celery root cubes, chicken broth, and water in a large saucepan. Bring to a boil over high heat, then reduce to a steady simmer and cook until the celery root is completely tender and a fork slides through with no resistance, about 20 minutes.
2
Reserve 1/2 cup of the cooking liquid, then drain the celery root. Transfer the celery root to a blender or food processor along with the 2 tbsp olive oil, sea salt, and black pepper. Add 1/4 cup of the reserved cooking liquid and blend on high until completely smooth, about 1–2 minutes, scraping down the sides as needed. Add more reserved liquid a tablespoon at a time if the puree is too thick to move freely in the blender. Taste and adjust salt.

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