If you have celery stalks on hand, save the fresh leaves for a pretty garnish that hints at the main ingredient.

Karen Rankin
This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary test

30 mins
40 mins
Serves 12 (serving size: about 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Bring onion and celery root to a boil in a large Dutch oven filled with water. Reduce heat, and simmer 15 minutes or until tender. Add beans; cook 2 minutes. Drain. Place half of celery root mixture and 2 tablespoons milk in a blender; blend until smooth. Return puree to pan. Repeat procedure with remaining half of celery root mixture and remaining 2 tablespoons milk. Stir in sour cream, butter, salt, 1 1/2 teaspoons juice, and cheese.

  • Combine rind, remaining 1 tablespoon juice, almonds, and mint in a bowl. Spoon puree into a serving dish; sprinkle with almond mixture and celery leaves, if desired.

Nutrition Facts

131 calories; fat 6g; saturated fat 3g; protein 5g; carbohydrates 17g; fiber 4g; sodium 343mg; sugars 4g.