2
Roberto Caruso
1 tsp olive oil
2 celery roots, peeled and diced, about 6 cups
1/4 cup 35% cream
1 tbsp lemon juice
1/2 tsp salt
Heat a medium non-stick frying pan over medium-high. Add oil, then celery root. Cook until golden, about 5 min. Add 1 cup water and cook, covered, until celery root has softened and water has been absorbed, about 25 min. Add cream, then mash or purée with a blender until smooth. Stir in lemon juice and salt.
Calories 158, Protein 4g, Carbohydrates 22g, Fat 7g, Fibre 4g, Sodium 515mg.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.