Celery Root Colcannon
Celery Root Colcannon
Ingredients
- 1¼ pounds celery root, peeled and cut into ½-inch pieces
- 2 cloves garlic, peeled
- 1 tablespoon extra-virgin olive oil
- 3 cups thinly sliced green cabbage
- ¼ teaspoon salt plus a pinch, divided
- ½ cup reduced-fat milk, warmed
- 2 tablespoons butter, cut into small pieces
- ¼ teaspoon ground pepper
- 1 tablespoon chopped fresh chives and/or parsley
Directions
- Bring a large saucepan of water to a boil. Add celery root and garlic; cook until very tender, about 15 minutes. Drain.
- Meanwhile, heat oil in a large skillet over medium heat. Add cabbage, sprinkle with ¼ teaspoon salt and cook, stirring often, until very tender and light brown in spots, 8 to 10 minutes. Remove from heat and cover.
- Transfer the celery root and garlic to a food processor; add the remaining pinch of salt, milk, butter and pepper; puree until smooth. Scrape into a large bowl and stir in the cabbage and herbs.
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