Nutrition Information (per serving)
6 (¾ cup ea.)
1 cup dry white cannellini beans, soaked overnight
10 oz celery root (approx 2 cups chopped)
¼ cup extra-virgin olive oil
1½ qt water
1 tsp sea salt
½ tsp freshly ground black pepper
- Peel and chop celery root. In a large sauce pot or stock pan, sauté celery root in olive oil for 5 to 7 minutes, or until it starts to brown and caramelize.
- Add beans and water to the pot and cook uncovered for 45 minutes, or until beans are soft.
- Pour in a blender container and puree until smooth. Stir in salt and pepper.