1 large celery root, peeled and cut into 1/2 inch pieces 3 tbsp tbsp grape seed oil, divided 5 cups cups chicken broth 2 tsp sugar 1 pinch salt 1/4 cup sliced chives
Saute the celery root in 2 tablespoons of oil until they start softening and turning golden brown in spots.
Stir in the broth, sugar and salt and bring to a boil. Lower the heat and simmer, covered, for about 20 minutes or until very soft. Puree in batches in a blender (careful not to overfill with the hot liquid to avoid splatter) until very smooth.
Return to the pot and bring back to temperature.
Serve with a sprinkle of chives.
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