Environmental Nutrition: Celebrate celery root
Celery Root and Cauliflower Puree
Serves 6
Recipe adapted courtesy Frieda's Specialty Produce
1 medium celery root (about 1 pound)
1 small head cauliflower (about 1 pound), cut into small florets
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste
1. Peel and cut celery root into 1/2-inch cubes.
2. In large saucepan with steamer basket, add cauliflower, celery root and 3 inches of water; steam until tender, about 15 minutes. Reserve about 1/2 cup steaming liquid.
3. Add steamed vegetables to food processor container with oil, and process until smooth. (Add more steaming liquid if puree is too thick.) Season to taste. Serve hot.
Nutrition information per serving: 88 calories, 7 grams (g) fat, 1 g saturated fat, 6 g carbohydrate, 1 g protein, 2 g dietary fiber, 2 g sugar, 253 milligrams sodium.
(Environmental Nutrition is the award-winning independent newsletter written by nutrition experts dedicated to providing readers up-to-date, accurate information about health and nutrition in clear, concise English. For more information, visit www.environmentalnutrition.com.)
