Celeriac puree
must surely be one of the greatest treats of winter, its texture is
exquisite and its favour sublime! This is party food at its best.
Celeriac contains good amounts of slow release carbohydrates;
vitamins B, C, calcium, magnesium, potassium and a high iron content.
Celeriac is a diuretic and is good for arthritis and kidney stones.
It aids detoxification and also benefits the lymphatic and nervous
systems.
Serves 6
- 1 large celeriac, peeled and chopped into large cubes
For the garnish
- 1 tbsp freshly chopped coriander
1. Place celeriac cubes in a steamer and steam gently until tender, 20 -30 minutes.
2. When cool, place cooked celeriac in blender, with a little of
the water from steaming, and process to form a completely smooth puree,
adding more of the reserved water if necessary. This puree may be
frozen for use at a later date if desired, but be sure to freeze the
flavoursome reserved water also, as it may be useful during final
preparation.
3. Heat puree very gently, adding more of the reserved water if required.
4. Serve piping hot garnished with finely chopped coriander.
Penny Rushton DNN RSHom practices at the Hale Clinic.
