Courtesy of PureZing

Celery root is very potato-like, in a fresher way! Give it a try in this delightful croquette recipe.

INGREDIENTS:

3 organic celery root bulbs, peeled and chopped in cubes
1 pound organic russet potatoes, peeled and chopped in cubes
8 cups of cold water with two pinches Sea salt
1/3 cup finely chopped organic green onions
1 Tablespoon freshly grated nutmeg
1 Tablespoon Sea salt
1 teaspoon freshly grated black pepper
1/4 cup spelt flour (you may use all-purpose flour if you cannot get spelt flour)
4 Tablespoon organic coconut oil, or organic extra virgin olive oil
Organic mixed baby greens
Balsamic vinegar, fresh lemon juice and olive oil vinaigrette

DIRECTIONS:

Preheat oven to 400 degrees F.

In a pot, mix celery root and potatoes in cold water.

Add sea salt. Bring to a boil and cook for 25 minutes. Remove from heat and drain.

In a large bowl, combine celery root, potatoes, green onions, nutmeg, sea salt, pepper, and half of spelt or all-purpose flour.

Mix together until a paste-like consistency is achieved.

Refrigerate for 15 minutes.

Form dough into small, palm-sized, plump croquette patties. Dust patties with remaining spelt flour.

Heat coconut (or olive oil) in a pan, and cook patties for about 1 minute on each side. Place on a metal baking sheet and bake for 10 minutes till golden brown.

Serve on mixed baby greens with a drizzle of balsamic vinegar, a squeeze of fresh lemon juice and extra virgin olive oil.