By Mayo Clinic Staff
April 15, 2011
One of the least-known vegetables, though gaining favor, the knobby celery root has a subtle celery flavor that enhances dishes from soup to mashed potatoes. Here, it is finished with a creamy mustard sauce.
Number of servings Serves 6
- 1 cup vegetable stock or broth
- 1 celery root (celeriac), about 1 pound, peeled and diced
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons fresh thyme leaves
In a large saucepan, bring the stock to a boil over high heat. Stir in the celery root. When the stock returns to a boil, reduce the heat to low. Cover and simmer, stirring occasionally, until the celery root is tender, 10 to 12 minutes.
Using a slotted spoon, transfer to a bowl, cover and keep warm. Raise the heat under the saucepan to high and bring the cooking liquid to a boil. Cook, uncovered, until reduced to 1 tablespoon, about 5 minutes. Remove from the heat and whisk in the sour cream, mustard, salt and pepper. Add the celery root and thyme to the sauce and stir over medium heat until heated through. Transfer to a warmed serving dish and serve immediately.
Nutritional analysis per serving
- Total fat 2 g
- Calories 58
- Protein 2 g
- Cholesterol 8 mg
- Total carbohydrate 8 g
- Dietary fiber 1 g
- Monounsaturated fat 0 g
- Saturated fat 1 g
- Sodium 210 mg
This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.