banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Celeriac and Nutmeg Purée

    Share

    This vegetable dish has a refreshing, mild bitterness that wakes the palate.

    Advertisement

    2 large celeriac roots, peeled
    4 cups (1 L) milk
    1 tsp (5 mL) salt
    1 whole nutmeg

    Cut each celeriac into eight pieces. Place in medium saucepan and cover with milk and salt. Simmer on medium-high heat until cooked, about 8 to 10 minutes. Drain, reserving liquid. Wear rubber gloves to squeeze remaining liquid from celeriac. Purée celeriac in a blender until completely smooth. If required, add cooking liquid to attain desired consistency. Season with grated nutmeg and serve. Serves 4.

    source: "This February, Go West", alive #380, 2006

    Advertisement

    Celeriac and Nutmeg Purée

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Mandarin Orange Chocolate Almond Cake

    Mandarin Orange Chocolate Almond Cake

    The combination of warm chocolate and the coveted mandarin orange makes this a holiday classic perfect for an intimate dinner party. Almond flour along with hemp hearts deliver healthy fats and protein and keep the cake gluten free and moist, removing the need for any additional oil or butter in the batter. A tiny drizzle of olive oil poured over the mandarin-encrusted top and a pinch of salt bring out the sweet flavour of the mandarins. Mandarin top Zest mandarins and reserve 1 Tbsp (15 mL) zest for use in the recipe. Set mandarins aside, leaving them unpeeled. When cake is baked, trim mandarins by slicing off top and bottom to form a flat edge. Then placing mandarin on the edge with peel, slice into 3 equal wheels. Repeat for each mandarin. Now, gently remove peel, being careful to keep wheels intact, and arrange on top of the cake, filling in holes with smaller sections trimmed from a wheel.