My mom makes a dish that involves browning pork chops, putting them in a baking dish and then covering them with a sauce that includes cream of celery soup. I think she originally wanted to use cream of mushroom soup, but substituted cream of celery for me because anything mushroom makes me gag. My mommy loves me.
When I was making this puree, the sweet celery smell wafting through the air made me think about Mom’s pork chops. Of course, I had to serve this dish with roasted pork tenderloin.
Try this Celery Root-Pear Puree as a substitute for mashed potatoes next time you cook pork. It’s ridiculously easy to prepare (once you’ve peeled the celery root, of course). My one caution is not to overdo the nutmeg – too much is NOT a good thing. You want the nutmeg to enhance the other flavors, but you don’t want to taste the nutmeg itself.
Adapted from Emeril Lagasse
1 pound celery root, peeled and cut into 1-inch pieces
1 tablespoon unsalted butter
1 pound pears (I used Anjou), peeled, cored and cut into 1-inch pieces
1/2 cup dry white wine
1/4 cup fat-free half and half
freshly grated nutmeg
freshly ground black pepper
Place celery root in a saucepan and cover it with water. Bring to a boil, then cover and simmer about 15 minutes or until tender. Drain.
In the meantime, melt the butter in a skillet over medium heat. Add the pears and cook until soft, about 5 minutes. Add the wine and cook, stirring, until the mixture has thickened and the pears are falling apart. Remove from heat.
Place celery root and pear mixture in a food processor. Add the half and half and puree until smooth. Season with nutmeg (use a light touch) and salt and pepper.
Makes 4 servings
Per serving: 167 calories, 3g fat (2g sat), 8mg cholesterol, 160mg sodium, 30g carb, 5g fiber, 12g sugar, 3g protein
Nutritional Analysis: This puree is low in Cholesterol and is a good source of Dietary Fiber. (Source: nutitiondata.com) If you want to skip the wine, substitute chicken or vegetable stock.