Celery: Celery isn't just for Bloody Marys, although that's as close as many people get to this healthful veggie. Celery may have been used as a hangover cure in ancient Rome, but its real power lies in its ability to lower blood pressure and to keep your weight under control. If you have either of these problems (and they often travel together) you could do worse than grabbing a stalk of celery to chew on.

Celery Root Puree

prep time: 10
cook time: 30


  • 3 cups whole milk
  • 3 cups water
  • 1 tablespoon salt
  • 2 large celery roots (about 2 1/2 pounds total), peeled, cut into 2 inch cubes
  • 1 medium russet potato (about 1 1/4 cups), peeled, cut into 2 inch cubes
  • 1 small onion, peeled, quartered
  • Ground white pepper
  • Chopped fresh chives


Bring milk, water, and salt just to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters, bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.

Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper.

Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.