Without the slightest exaggeration, we can say that celery root is the “leanest” product, having almost negative calorie content. How so? And it’s simple: it turns out that the body spends a lot of calories on digesting it, while in return it receives only vitamins and useful microelements, but not a reason for gaining excess weight.

Benefits of celery

For reference, the calorie content of 100 g of celery is a ridiculous 18 kcal.

This means that a couple of tablespoons of a dish prepared from it contains, imagine, only 3. Kcal! Incredible, right? Celery is an ideal vegetable not only for healthy weight loss, but also for the overall health of the body. Its regular consumption relieves chronic fatigue, increases overall body tone and productivity, optimizes night sleep, normalizes a weakened nervous system and reduces the concentration of a hormone that provokes stress.

This vegetable contains the following beneficial substances:

• calcium;
• phosphorus;
• iron;
• magnesium;
• zinc;
• vitamins.

Their presence is the key to healthy nails, hair, skin, and an opportunity to improve well-being with constipation, gastritis, stomach ulcers, allergies and internal inflammatory processes.

It is worth noting that celery has a rather specific smell and taste, and it cannot be consumed fresh for a long time.

Fortunately, its juicy and meaty roots can be boiled, baked in the oven, grilled or in a slow cooker, the stems can be stewed or fried, the leaves can be used as salad greens, and the seeds can be used to flavor familiar everyday dishes.

It is noteworthy that any recipe that includes celery guarantees a nutritious and tasty food that will eliminate the feeling of hunger for a long time. Moreover, the “dietary” nature of a vegetable does not mean at all that it should not be included in your daily diet.

This can and should be done, since such a habit will bring nothing but benefit.

Celery puree

Celery puree is an excellent side dish for a person who is losing weight, or someone who is tormented by a feeling of heaviness in the stomach after a rich holiday feast. As mentioned above, due to the specificity of taste and aroma, this vegetable does not always cause appetite, and therefore it is customary to combine it with other products that improve its original mild taste and camouflage the smell.

The classic recipe for celery root puree involves heat treating it and mixing it with cream. Don’t be scared by the presence and calorie content of the last ingredient, since the final dish has minimal calorie content and a meager glycemic index, and, therefore, has the right to be called dietary.

How to properly prepare celery side dish?

Step by step, the whole process of how to prepare puree from fresh celery root is as follows:

• We clean one kilogram of root and wash it well. There is no need to be afraid of the unusual aroma of the product, since during cooking it will change beyond recognition;
• Cut the vegetable into cubes, then put it in a cooking container and fill it with water, but so that it does not cover it completely;
• Next, the future celery root puree, which you can use for weight loss or to diversify your menu, is cooked until the roots are soft, that is, about half an hour, no more;
• While the dish is preparing, you need to put together dry garlic powder, cream with 20% fat content and tsp. salt;
• As soon as the roots are cooked, the remaining water is drained from them, and heated cream, garlic powder and salt are added to the mass;
• Everything is crushed well with a blender until an airy substance is formed;
• The taste of the final product is adjusted by adjusting the amount of salt or garlic.

Variations on the celery theme

The described product is distinguished by its amazing “loyalty” to the presence of other vegetables.

For example, you can prepare the following dietary dishes from it:

• Puree from fresh potatoes and the same celery. It will require a little sour cream, high-quality butter, 5-6 potatoes and one small celery root. Vegetables are peeled, washed and cut into large cubes, filled with water, salted to taste and cooked until the tubers are ready. Then all that remains is to drain the water, add sour cream and butter to the mixture, beat everything with a blender or mash it manually with a masher. Anything nutritious, aromatic, satisfying and low-calorie dish of potatoes and celery can be served at the table in the company of steamed cutlets or boiled fish;
• Puree from celery roots with apples is prepared in just a few minutes. All ingredients are peeled, cut, placed in a cooking container, and cooked until soft. Then the mass with the disintegrated apples and vegetables is pureed in a blender and salted;
• In principle, using similar recipes you can prepare a healthy puree from carrots and celery roots, but we offer a more exclusive option. To make it, you need to cut all the vegetables into cubes in any quantity, mix with olive oil, place on a baking sheet and bake in the oven. Then the hot mass of carrots and aromatic roots must be transferred to the saucepan, pour boiling water over it and boil for another 10 minutes. The liquid is not completely drained, but so that 2-3 spoons remain at the bottom, ground white pepper and nutmeg, salt and gram are added to the vegetables. butter, and all this is pureed to the desired state. This dish should be served with feta cheese and unsweetened flatbread.

Do not be afraid that the presence of ingredients such as butter or cream in recipes will make them dangerous for your figure.

Recipe by Raymond Blanc. I've tried making celery puree many times, but it's always too strong and too celery-y for me. This recipe has finally become tasty and even sophisticated. This puree can be served with everything that you previously ate with mashed potatoes and this alternative will greatly diversify your dishes, celery brings out the taste of bright meat and does not overwhelm the delicate flavors of turkey or sea fish. It takes half an hour to prepare from start to finish. Everything is elementary, the main thing is to cook it in milk.

Ingredients for 4 servings:
1 celery root weighing at least 1 kg or slightly more
1 liter skim milk
salt
freshly ground black pepper
1 tsp lemon juice
1 tbsp. butter - optional
50 ml. cream or milk
Process:
Peel the celery, cut into 2x2 cm cubes, place in pans and pour in a liter of milk, do not add salt. After boiling, cook the celery for 15-20 minutes, until soft, over medium heat. When the celery is ready, drain it and let all the milk drip off.

Return the celery to the pan, add salt and pepper, add cream or milk, butter and beat with a blender until smooth.

Sprinkle the finished puree with lemon juice, stir and bon appétit

Without minimal embellishment, we can say that celery root is the “thintest” product, having almost a negative calorie content. How so? But everything is primitive: it turns out that the body spends a lot of calories on its digestion, while instead it receives extraordinary amounts of vitamins and useful microelements, but this is in no way a reason for gaining excess weight.

Benefits of celery

For reference, the calorie content of 100 g of celery is a ridiculous 18 kcal.

This means that a couple of tablespoons of a dish prepared from it contains, imagine, only 3. Kcal! Unimaginable, right? Celery is an excellent vegetable not only for healthy weight loss, but also for the overall health of the body. Its regular consumption relieves chronic fatigue, increases overall body tone and efficiency, optimizes night sleep, normalizes a weakened nervous system and reduces the concentration of a hormone that provokes stressful conditions.

This vegetable contains the following useful substances:

• calcium;
• phosphorus;
• iron;
• magnesium;
• zinc;
• vitamins.

Their presence is the key to healthy nails, hair, skin, and the ability to improve mood in case of constipation, gastritis, stomach ulcers, allergies and internal inflammatory processes.

It is worth noting that celery has a rather specific smell and taste, and it is impossible to consume it fresh for a long time.

Fortunately, its juicy and fleshy roots can be boiled, baked in the oven, grilled or in a slow cooker, the stems can be stewed or fried, the leaves can be used as salad greens, and the seeds can be used to flavor familiar everyday dishes.

It is noteworthy that any recipe that includes celery guarantees the acquisition of nutritious and appetizing food that will eliminate the feeling of hunger for a long time. Moreover, the “dietary” nature of a vegetable does not at all mean that it should not be included in your daily diet.

It is permissible and necessary to do this, since such a habit will not bring anything other than benefit.

Celery puree

Celery puree is a wonderful side dish for a person who is losing weight, or for someone who is tormented by a feeling of heaviness in the stomach after a rich festive feast. As mentioned above, due to the specificity of taste and aroma, this vegetable does not always cause appetite, and therefore it is customary to combine it with other products that improve its original mild taste and camouflage the smell.

The classic recipe for celery root puree involves heat treating it and mixing it with cream. Don’t let the presence and calorie content of the last ingredient scare you, because the final dish has minimal calorie content and a meager glycemic index, and, therefore, has the right to be called dietary.

How to properly prepare celery side dish?

Step by step, each process of how to prepare puree from fresh celery root looks like this:

• We clean and wash one kilogram of root. There is no need to be afraid of the unusual aroma of the product, because during cooking it will change beyond recognition;
• We cut the vegetable into cubes, then put it in a cooking container and fill it with water, but so that it does not cover it completely;
• Next, the future celery root puree, which you can use for weight loss or to diversify your menu, is boiled until the roots are soft, that is, about half an hour, no more;
• While the dish is being prepared, you need to collect together dry garlic powder, cream with 20% fat and tsp. salt;
• As soon as the roots are cooked, the remaining water is drained from them, and heated cream, garlic powder and salt are added to the mass;
• Everything is finely crushed with a blender until an airy substance is formed;
• The taste of the final product is adjusted by adjusting the amount of salt or garlic.

Variations on the celery theme

The described product is distinguished by its delightful “loyalty” to the presence of other vegetables.

For example, the following dietary dishes can be prepared from it:

• Puree from fresh potatoes and the same celery. For it you will need a little sour cream, good quality butter, 5-6 potatoes and one small celery root. The vegetables are peeled, washed and cut into huge cubes, filled with water, salted to taste and boiled until the tubers are ready. After this, all that remains is to drain the water, add sour cream and butter to the mixture, beat everything with a blender or mash it manually with a masher. Any nutritious, fragrant, satisfying and low-calorie dish of potatoes and celery can be served in the company of steamed cutlets or boiled fish;
• Puree from celery roots with apples is prepared in just a few minutes. All ingredients are peeled, cut, placed in a cooking container, and cooked until soft. Then the mass with the disintegrated apples and vegetables is pureed in a blender and salted;
• In theory, using similar recipes you can prepare a healthy puree from carrots and celery roots, but we offer a more exclusive option. To make it, you need to cut all the vegetables into cubes in any number, mix with olive oil, place on a baking sheet and bake in the oven. Then the burning mass of carrots and fragrant roots needs to be transferred to the saucepan, pour boiling water over it and boil for another 10 minutes. The liquid is not completely drained, but so that 2-3 spoons remain at the bottom, ground white pepper and nutmeg, salt and gram are added to the vegetables. butter, and all this is pureed to the desired state. This dish should be served with feta cheese and unsweetened flatbread.

Do not be afraid that the presence of ingredients such as butter or cream in recipes will make them dangerous for your figure.

Delicious mashed potatoes

In my opinion, this is mashed potatoes.

What could be simpler and tastier? Boil the potatoes, mash them, and you have a delicious side dish ready to eat.

But, if you experiment and add a number of ingredients, then ordinary puree turns into a new independent dish.

What I suggest you do now is to prepare mashed potatoes with the addition of celery.

For reference:

1. Firstly, one of the important properties of celery is its ability to enhance the process of urine formation. Celery flushes our body from the inside, prevents the formation of kidney stones, relieves swelling, and normalizes blood pressure in hypertension.
2. If you can’t afford a fat burner like pineapple, then you can replace it with a cheaper one, celery. If you want to have a wasp waist, then dishes with celery must be present in your diet. By the way, this natural fat burner is included in many drugs aimed at combating excess weight.
3. But celery is good not only for the body, but also for the soul. It acts on our nervous system like a mild antidepressant. And, if your nerves are acting up, then please take celery, and here it will have its positive properties.
4. And yet, this plant is a “male root” and is called an aphrodisiac. You can read about other aphrodisiacs

So, the recipe for delicious mashed potatoes with celery

Ingredients:

• potato;
• butter;
• milk or heavy cream;
• fresh dill;
• salt.

How to make delicious mashed potatoes with celery

Celery is not such a frequent guest on our table, but in vain!

This product can become the road to good health and a beautiful figure.

If not everyone likes the taste of a fresh vegetable, then few will refuse the most delicate puree or creamy soup.

And it’s unlikely that anyone will be able to guess that the dish is made from celery.

Celery puree - general principles of preparation

For creamy soups and vegetable purees, you can use celery stems or rhizomes. The taste of the tops and roots is slightly different. Some people prefer stems, while others prefer dishes made from root vegetables.

Celery stalks do not require cleaning; you just need to rinse them. Cut them into transverse rings. Before consumption, the rhizomes are peeled like potatoes and then chopped. The shape and size can be any.

Boil the vegetable in water, broth or milk. Add standard spices: pepper, salt, paprika, aromatic spices. But dishes from one ingredient are rarely prepared.

What else is added to the puree:

Vegetables, including melons;

Fish and seafood;

Cheeses, dairy products.

Decorate the puree with herbs. For taste, oil is added to it, most often butter. Cream soups are served with cream and croutons. Sometimes they are supplemented with pieces of meat, chicken, and fried mushrooms.

Recipe 1: Celery puree with potatoes and milk

For this celery puree you will need the root. The dish can be used as a side dish for poultry, fish, meat or on its own.

Ingredients

600 ml milk;

2 large celery roots;

1 potato;

1 small onion;

40 grams of butter;

400 ml water;

Spices, herbs.

Preparation

1. Wash the root vegetables and remove the skins. Cut celery and potatoes into slices.

2. Combine milk with water, place on the stove and bring to a boil.

3. Add cooked root vegetables and cook for 10 minutes.

4. Now add salt and cook for about 15 minutes until the vegetables are completely soft.

5. While you can cook the onions. To do this, clean the head and fry until golden brown with butter.

6. Drain the broth from the cooked vegetables using a colander. But there is no need to pour it out; we will bring the puree to the desired consistency.

7. Puree the vegetables. Then add the fried onion. If you don’t like chunks, you can also puree it in a blender.

8. Assess the consistency and add milk broth if necessary. It must be taken into account that the mass will become thicker. Taste and season with spices.

Recipe 2: Cream of celery soup with chicken

For a healthy celery puree soup, we will use the stalks. The recipe calls for chicken breast, but you can also use trimmings from the thigh, it will be even more tender.

Ingredients

0.5 chicken breast;

4 stalks of celery;

2 potatoes;

1 onion;

200 ml cream;

40 grams of butter;

Salt pepper;

1 carrot.

Preparation

1. Wash the breast and cut into small pieces. The form doesn't matter. Boil for ten minutes or more. Pour in a little more than a liter of water.

2. Cut the peeled potatoes into small slices, add them to the chicken and cook for about ten minutes.

3. Add washed and cut into pieces celery stalks.

4. Sauté chopped onions and grated carrots in butter. Fry the vegetables until golden brown.

5. As soon as the potatoes and celery are cooked, drain some of the liquid from them, but not all. Add the fried vegetables and puree everything together.

6. Gradually add cream. Assess the thickness of the soup and dilute it with the previously drained broth.

7. Salt and put back on the stove. Heat almost to a boil and immediately turn off the heat.

8. Pepper, decorate with herbs and the aromatic soup is ready.

Recipe 3: Dessert puree from celery with apple

A variant of an unusual dessert in the form of celery puree. It can be served in bowls and eaten with a spoon. Or make it a little thinner in consistency and serve as a cocktail. Stem celery is used.

Ingredients

4 stalks of celery;

0.5 lemon;

2 apples;

150 ml water;

Ice cubes.

Preparation

1. Wash the celery stalks. If they are damaged, remove them immediately. Cut into pieces and place in a blender container.

2. Wash the apples, remove the skin from the fruit and also cut into pieces, bypassing the core with seeds. Place in a container with celery.

3. Squeeze the juice from half a lemon and beat until pureed.

4. Add water, but not all of it. Approximately 2/3 and add sugar to taste. Whisk. Instead of sugar, the puree can be seasoned with honey or a substitute.

5. Assess the consistency. If you are preparing a drink, you can add more water.

6. Divide into portions and garnish with a slice of lemon.

Recipe 4: Celery puree soup with golden pumpkin

The recipe for a bright and cheerful puree soup with celery, which has a delicate consistency and a very pleasant taste. These products will make two large servings. Stem celery is used.

Ingredients

100 grams of celery stalks;

200 grams of pumpkin;

150 grams of potatoes;

1 carrot;

1 small onion;

1 liter of water;

Seasonings, a little butter.

Preparation

1. Cut the potatoes into cubes and let them cook in the recipe liquid. Instead of water, you can use any broth.

2. Chop or grate the peeled carrots, finely chop the onion, add to the potatoes and also cook.

3. Cut the pumpkin into cubes and lightly fry in butter, place everything in a saucepan.

4. Chop the celery stalks into rings and add them to the soup. Cover with a lid and cook until all vegetables are completely soft. If something is cooked a little earlier, it’s okay. At the end the dish needs to be salted.

5. Remove the pan from the heat, remove the lid, and cool the soup a little.

6. Puree with a blender, add spices if necessary. Pour into plates. It is recommended to serve the golden soup with sour cream.

Recipe 5: Celery and Zucchini Puree

To prepare this dietary puree with celery you will need a root vegetable. We use young zucchini, you can replace it with squash.

Ingredients

0.4 kg zucchini;

0.4 kg of celery roots;

30 ml plant. oils;

1 tsp. paprika;

1 carrot.

Preparation

Peel the carrots, cut into slices and throw into the pan.

Add the peeled and chopped celery and let it cook until half cooked.

Let's take care of the zucchini for now. They need to be washed, the ends removed from both sides and cut into cubes. If the skin is thick, it is better to remove it. The same goes for seeds.

Add the zucchini to the rest of the vegetables and cook until finished. This usually takes no more than 15 minutes, don’t forget to salt the dish.

Drain off excess water, add vegetable oil, paprika and stir. When serving, sprinkle with chopped herbs.

Recipe 6: Cream of celery soup with mushrooms

This celery soup will use fresh mushrooms. There is no need to boil the mushrooms first.

Ingredients

5 celery stalks;

2 potatoes;

0.2 kg champignons;

30 grams of butter;

1 onion;

100 ml cream;

Spices, a few sprigs of parsley.

Preparation

1. Cut the champignons into thin slices and the onion into cubes.

2. Place oil in a frying pan, add onion and fry until transparent.

3. Add mushrooms to it, cover and simmer for about ten minutes, then fry everything together until nice and golden brown.

4. Finely chop the potatoes and cook for five minutes in a liter of water.

5. Add celery, cut into slices.

6. Boil the soup for about five minutes and add fried mushrooms to it, but not all of them. Leave the spoon for decoration.

7. Cook the soup until the vegetables are soft, add salt a few minutes before they are ready.

8. Puree using an immersion blender, dilute with cream and heat again.

9. Pour into plates, decorate with reserved mushrooms and parsley leaves.

Recipe 7: Celery and Cauliflower Puree

A version of a very fluffy and tasty puree with celery, for which you will need cauliflower. Celery root is used.

Ingredients

200 grams of celery;

400 grams of cauliflower;

100 grams of carrots;

200 ml milk;

70 grams of butter.

Preparation

1. Peel the celery roots, cut them into slices and throw them into the pan.

2. Separate the cauliflower into florets and add to the celery.

3. Chop the carrots as desired and also add them to the vegetables.

4. Pour water over the vegetables. You can immediately use boiling water to reduce the time.

5. Cook until completely soft. Towards the end of cooking you need to add salt.

6. Boil milk with butter in a saucepan, turn off.

7. Drain the broth from the vegetables, puree and gradually add hot milk. Adjust the thickness of the dish and taste it.

Recipe 8: Celery soup with cheese and croutons

Celery root is used to prepare this wonderful soup. Ginger is also added. It makes the dish unusual and very aromatic. To serve this soup you will need croutons, preferably homemade.

Ingredients

1 celery root;

600 ml meat broth;

1 spoon of ginger root;

1 spoon of melted butter;

1 processed cheese;

1 onion;

1 carrot;

Sprigs of dill;

Bread for croutons.

Preparation

1. Finely chop the onion and fry until golden brown, transfer to a saucepan.

2. Add chopped carrots there.

3. Peel the celery root and cut into small cubes. Throw it into the soup.

4. Add chopped ginger. You can take a little less than indicated in the recipe.

5. Fill everything with broth and put it on the stove to cook. Cook at a low simmer.

6. As soon as the vegetables become soft, add chopped processed cheese and salt to them. Keep on the stove for a minute and remove.

7. Let the soup cool a little and puree. There you go!

8. For croutons, cut white bread into cubes and fry in a frying pan. You can cook without or with oil.

9. Pour the soup, sprinkle with crackers, garnish with dill.

Celery puree will be bright and beautiful if you add paprika, turmeric, and curry to it. For a children's table, you can make an unusual pink puree by adding a piece of beetroot or a little juice to the pan during cooking.

It is not always possible to prepare puree of the appropriate consistency. But you need to remember that if it contains a lot of butter or contains potatoes, the dish will become thicker as it cools.

Celery root changes color when exposed to air and may darken. To prevent this from happening, do not peel the product in advance. And if this is already done, then you can simply pour lemon juice or apple cider vinegar over the pulp.

Despite its many beneficial properties, not everyone can eat celery. Women can eat it with caution during pregnancy and breastfeeding. It is also not recommended to use this product for people who suffer from epilepsy.