There’s something really cool to me about going to the farmers market and finding new foods that Kenya hasn’t tried yet. I just picked up a big celery root (or celeriac as it’s also known) which is quite unusual looking. It’s often knobby and brown with it’s big green top sprouting out. The first time I looked at it, I had zero idea why you would even want to make an attempt at turning it into something you could eat. I was so wrong. Just lob off the top, peel it, and then you can do all kinds of things for baby or you. Sometimes I’ll use half of it to make a puree for Kenya and make a salad with the rest for myself. In this puree it becomes super creamy and tastes like a cross between celery and a potato. I’ve been known to serve Celery Root and Potato Puree with a little added butter when I’m having friends over.
We used these to make this recipe_
Celery Root and Potato Puree
- 1 russet potato, peeled and cubed
- 1 medium celery root, peeled and cubed
- 1/4 cup whole milk (if over 10-12 months), breast milk or water
- Place ingredients in a steamer pot over boiling water.
- Steam for 8-10 minutes or until fork tender, reserving water in pot.
- Place celery root and potato in a food processor.
- Puree for 30 seconds. Add the milk and continue to puree. If it’s still to thick, add water from the pot.
- Puree until smooth.
- Cool and serve.
- To Freeze: Place in Baby Cubes and freeze for up to 3 months.