Low Carb Celery Root Puree. 5 net Carbs

So if you are getting tired of Cauliflower everything , here is an ugly vegetable that makes a beautiful puree with a distinctive light flavor and goes well with pork , chicken veal . Add a splash of Pernod for a hint of fennel . It is one of the higher carb vegetables like carrots that should be used sparingly , but it is full of nutrients and b vitamins . I do not strain the fiber out of the puree because we need fiber when doing low carb

Low Carb Celery Root Puree

Ingredients

1 - Large or two smaller celery root, peeled, cut into 1 inch chunks and washed.

1 – Onion diced

5 – Cloves of Garlic peeled and crushed.

2 – Sprigs Thyme.

1/2 - Tsp white pepper

1 – Tbsp. butter.

2 – Tbsp. Pernod (optional).

1 – Quart, water, chicken stock or vegetable stock.

1 – Cup heavy cream.

1 – Pinch nutmeg

Preparation

Over medium heat , melt butter and sauté onion and garlic , add a little salt and the white pepper at this time , stir and cook till onions become translucent and garlic softens . Do not burn.

If using add Pernod at this time and cook for a minute more or till Pernod is mostly evaporated.

Add Celery Root and water/ stock, bring to simmer cover and cook for 15 minutes.

Remove lid, stir and cook for an additional 15 minutes.

Remove from heat cover and allow to sit for 10 minutes.

Remove and discard Thyme sprig.

Using a slotted spoon remove the solids and remove to blender along with half the cooking liquid and blend to smooth.

Add cream and nutmeg, blend, then and add salt to taste.

Serve as is or garnish with a few fresh thyme leaves and fresh cracked pepper

Enjoy !

Nutrition Facts Servings 10.0 Amount Per Serving calories 112 % Daily Value * Total Fat 9 g 13 % Saturated Fat 6 g 29 % Monounsaturated Fat 2 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 28 mg 9 % Sodium 55 mg 2 % Potassium 45 mg 1 % Total Carbohydrate 6 g 2 % Dietary Fiber 1 g 4 % Sugars 1 g Protein 1 g 2 % Vitamin A 7 % Vitamin C 5 % Calcium 5 % Iron 0 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.