Celery Root Puree

Eating Well Magazine just published a yummy recipe for celery root puree (Nov/Dec 2011, eatingwell.com) that I really think is worth sharing.  I've been making celery root puree for years and a great tip is to add nutmeg or cinnamon to the recipe (just a pinch goes a long way!).
Celery Root Puree
(8 servings/ 1/2c each  active time:  30 min  to make ahead, cover for up to 2 days in refrigerator, slowly reheat on the stovetop, adding a bit of milk or water if needed.)
4c low-fat milk
3c water
3lbs celery root, peeled and cut into 1 inch cubes
2tblsp unsalted butter, softened
1/2 tspn sea salt
Freshly ground pepper to taste, nutmeg and/or cinnamon to taste

Bring milk, water and celery root to a simmer in a large saucepan over medium heat. Reduce the heat to maintain a gentle simmer and cook until very tender, about 30 minutes.  reserve 1 cup of the cooking liquid, then drain.  Puree the celery root, butter, salt and pepper in a food processor or blender until smooth and the consistency of thinned mashed potatoes.  Add some of the reserved cooking liquid, if necessary, for the right consistency (like mashed potatoes...no lumps!).  Garnish with sprinkled ground nutmeg or cinnamon.
per serving:  81 calories, 3g fat (2g sat, 1g mono), 9mg cholesterol, 11g carbs, 0g added sugars, 2g protein, 2g fibre, 192 mg sodium, 368 mg potassium.

Here's Your Healthy Tip of the Day: Celery Root puree is a wonderful and healthy alternative to mashed potates with zero added sugars.  Check out the recipe today!