Celery Root Puree
An emulsified puree with minimal ingredients, best suited alongside any traditional holiday meal.
Ingredients
- (2 celeriac) peeled, diced
- 240 ml (1 cup) almond milk
- 240 ml (1 cup) vegetable stock
- (1 sprig) rosemary
- 5 ml (1 teaspoon) honey
- 3 g (1 teaspoon) salt, optional
- (½ teaspoon) ground black pepper
Directions
- In a large soup pot place all ingredients and heat over medium heat for about 20 minutes or until celery root is tender.
- Place mixture into the Vitamix container and secure the lid.
- Select Variable 1.
- Turn machine on slowly increase speed to the highest speed.
- Blend for 1 minute, or until desired texture.
- Serve immediately
Ingredients
- (2 celeriac) peeled, diced
- 240 ml (1 cup) almond milk
- 240 ml (1 cup) vegetable stock
- (1 sprig) rosemary
- 5 ml (1 teaspoon) honey
- 3 g (1 teaspoon) salt, optional
- (½ teaspoon) ground black pepper
Directions
- In a large soup pot place all ingredients and heat over medium heat for about 20 minutes or until celery root is tender.
- Place mixture into the Vitamix container and secure the lid.
- Select Variable 1.
- Turn machine on slowly increase speed to the highest speed.
- Blend for 1 minute, or until desired texture.
- Serve immediately
