📖 Instructions

1. Prepare the Callaloo: Thoroughly wash the callaloo leaves. Remove any tough stems. Chop the leaves coarsely. If you're using frozen callaloo, let it thaw slightly.
2. Prep the Celery Root: Peel the celery root with a sharp knife to remove the tough outer skin. Be careful, as it can be a bit knobbly! Dice the peeled celery root into roughly 1-inch cubes.
3. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic. Sauté until the onion is translucent and the garlic is fragrant, about 5-7 minutes. Don't let the garlic burn!
4. Add Callaloo and Celery Root: Add the chopped callaloo and diced celery root to the pot. Stir well to combine with the sautéed aromatics.
5. Pour in Broth: Pour in the chicken broth (or vegetable broth for a vegan version). Make sure the broth covers the callaloo and celery root. Add a bay leaf for extra flavor.
6. Simmer: Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the celery root is very tender. You should be able to easily pierce it with a fork.
7. Remove Bay Leaf: Once the vegetables are tender, remove the bay leaf from the pot. This step is important; you don't want to accidentally blend it into the puree!
8. Blend the Puree: Using an immersion blender, blend the mixture directly in the pot until smooth. Be careful when blending hot liquids! Alternatively, you can transfer the mixture to a regular blender, but do so in batches and vent the lid to prevent pressure buildup.
9. Strain for Extra Smoothness (Optional): For an exceptionally smooth puree, pass it through a fine-mesh sieve. Use a spatula to press the puree through the sieve, discarding any fibrous remnants.
10. Season and Adjust: Season the puree with salt and freshly ground black pepper to taste. Add a squeeze of lemon juice for brightness. If the puree is too thick, add a little more broth to reach your desired consistency.
11. Garnish and Serve: Ladle the callaloo and celery root puree into bowls. Garnish with a drizzle of olive oil, a sprinkle of chopped fresh herbs (such as parsley or chives), and a grind of black pepper. Serve warm as a starter, side dish, or light meal.