By Mayo Clinic Staff
April 06, 2017
One of the least known vegetables, celery root has a subtle flavor that enhances dishes from soup to mashed potatoes. It's paired here with a creamy mustard sauce.
Number of servings Serves 6
- 1 cup vegetable stock or broth
- 1 celery root (celeriac), peeled and diced (about 3 cups)
- 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 the celery root 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
Serving size :About 1/2 cup
- Calories 54
- Total fat 2 g
- Saturated fat 1 g
- Trans fat 0 g
- Monounsaturated fat 0 g
- Cholesterol 4 mg
- Sodium 206 mg
- Total carbohydrate 7 g
- Dietary fiber 1 g
- Total sugars 1.5 g
- Added sugars 0 g
- Protein 2 g
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.