Mold Detox Friendly Celery Root Puree with Sage-Thyme Oil
Celery root is one of those underrated vegetables that transforms completely when cooked low and slow — it turns silky, subtly sweet, and deeply satisfying in a way that feels almost luxurious. Simmered in chicken broth until fork-tender, then blended with olive oil and a splash of the reserved cooking liquid, the puree comes together with a clean, velvety texture that's genuinely hard to stop eating. The finishing touch is a fragrant sage-thyme oil, made by gently warming fresh herbs and a smashed garlic clove in good olive oil until everything turns golden and aromatic. That infused oil gets strained and drizzled over each bowl, adding a layer of herby richness that makes the whole dish feel restaurant-worthy. For anyone navigating a mold detox protocol, this recipe keeps things beautifully simple — fresh vegetables, quality olive oil, and whole herbs with no aged, fermented, or processed ingredients to worry about. It comes together in well under an hour and serves four, making it a practical choice for a weeknight side or an elegant starter when you want something that looks far more effortful than it actually is.
About FigFig 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
- 1 large celery root (about 2 lb), peeled and cut into 1-inch cubes
- 2 cups chicken broth
- 1 cup water
- 2 tbsp olive oil
- ½ tsp sea salt, plus more to taste
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!