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Celery Root Puree for Thanksgiving Dish with CoCoFir

Updated: Mar 29, 2021

Oh how I miss them! Isn’t it amazing how a food can trigger a memory? Just the smell of a certain food can bring you back to the holidays when you were little cooking with your mama? This morning I had the urge to create something that would remind me of my time with my grandchildren just this past Thanksgiving. We were in the mood for a variation on a mashed potato, so we made a celery root purée as part of our Thansgiving feast.

1 large celery root, about 1.5 pounds is perfect

4 Anjou pears, about 2 pounds.

1/4 tsp ground nutmeg

2 T. vegan butter

1/2 c dry vermouth, or muun chi kvass (this will change the purée to pink)

1/2 c muun chi CoCoFir

ground pepper

In a large pot bring about 6 qt of water to a boil. Chop your celery root into quarters. Put the celery root in to bring to boil and then back to a simmer. Cook about 15 minutes til the root is fork tender. I like to leave the peel on all my veggies, but feel to peel if you prefer.

Cut your pears into 2 inch chunks. Melt the butter, add the pears and salt and sauté over medium heat for about five minutes. Add the vermouth or kvass and the nutmeg...and continue to cook for another five minutes. Remove from heat.

In two batches, put the celery root with the pear mix and mix in the food processor, adding the CoCoFir til smooth. Serve warm with salt and pepper.

This makes a lot - probably around 8 servings.

Enjoy the warmth of this wonderful root vegetable with the sweet pear and the creaminess of the CoCoFir...perfect to serve with a winter meal. Ahhhhh I love the way food brings me back in time. I miss being there with Odin and Mina, but I sure do enjoy reliving the moment!

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