This celery puree is naturally low in carbs and added butter and olive oil keep its fat content high, ensuring that you stay nourished and satisfied, so we’re going to keep this on our regular recipe rotation! Perfect for when you need to use up a bunch of celery in your fridge, you’ll feel good about not wasting, and these days, that’s super important!
Prep Time: 5 minutes
Cooking Time: 15 minutes
2 tablespoons butter
½ yellow onion, peeled & chopped
1 garlic clove, peeled & minced
8 celery stalks, chopped
1 teaspoon sea salt
2 tablespoons olive oil
Fresh or dried thyme
Add butter to a saucepan and bring to medium-low heat.
Add chopped onion, minced garlic, chopped celery and sea salt and sauté until the veggies are very soft, about 10 minutes.
Transfer to a blender and blend until very creamy.
Serve between 2, with a tablespoon each of olive oil and some fresh or dried thyme.
Store any leftovers in the fridge for up to 5 days.
Net Carbs: 5