Celery Root and Rosemary Puree
YIELD: 4 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 40 MINUTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE
Pureed celery root has all the creaminess of mashed potatoes and can be used in place of mashed potatoes to add variety to meals. It can be used to top Sheppard’s pie, be a side for meatloaf or a base for roasted salmon.
2 teaspoon unsalted butter or olive oil 2 cups of peeled and trimmed chopped celery root ⅛ teaspoon salt ⅔ cup of half-and-half 1 4-inch sprig of rosemary 1 peeled garlic clove sliced in half