You’re probably going to want to make a double batch, right off the bat. This recipe makes four servings, but you’re going to want to have seconds!
Even if you think this will be enough for one meal, the leftovers will only get better after a day in the refrigerator. That means you would be having a delicious lunch the next day! This recipe would also work really nicely as an appetizer, at a special dinner. Don’t forget to let us know how it turned out for you!
Ingredients
½ large celery root (celeriac), peeled, chopped
½ pound carrots, peeled, chopped
¼ cup plain whole-milk yogurt
2 tablespoons honey
2 teaspoons ground coriander
1 teaspoon finely grated peeled ginger
Kosher salt, freshly ground pepper
chopped apple for serving, optional
Instructions:
Place celery root and carrots in a large pot; add 6 cups water. Bring to a simmer over medium heat; cook until tender, 30–35 minutes. Let cool slightly. Purée in a blender with yogurt, honey, coriander, and ginger until smooth; season with salt and pepper.
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Quick tip: This recipe makes 4 servings.