Celery Root Puree

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Gluten & Casein Free

The Charlie Foundation is pleased to present this Ketogenic Diet approved recipe with the collaboration of our partner site ketocook.com

(101 calories)

Ingredients :

3:1 Ratio

  • 29g Celery Root
  • 14g 40% heavy cream
  • 5g butter
  • small scraping of a fresh vanilla bean


  1. Cut the skin off the celery root and dice the white interior into 1/2 inch cubes.
  2. Steam the cubes until they are fork tender.
  3. While they are still warm, puree the steamed cubes in a high speed blender or food processor until it is very smooth. Do not add any water.
  4. Weigh out the needed portion of celery root puree.
  5. Add the butter, cream and vanilla bean seeds. Stir to combine.

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