Looking for a different side dish to replace mashed potatoes? Try this Celery Root Pear Purée.
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 purée, 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 Purée 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. See my method for peeling celery root in with my recipe for Mashed Potatoes with Celery Root and Apples. 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.
- 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
- ½ cup dry white wine
- ¼ cup fat-free half and half
- freshly grated nutmeg
- Kosher salt
- 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.