Celery Root Puree
By Julia Collin DavisonPublished on September 29, 2020
Time
40 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
When buying celery root, look for one with few roots for easy peeling and minimal waste. Once it's prepped, you should have about 1½ pounds of celery root. Garnish the puree with 1 tablespoon of minced fresh herbs such as chives, parsley, chervil, or tarragon, if desired.
Instructions
- Working in 2 batches, pulse celery root and potato in food processor until finely chopped, about 20 pulses per batch; transfer to bowl. (You should have about 4½ cups chopped vegetables.)
- Melt butter in large saucepan over medium heat. Stir in celery root–potato mixture, water, salt, and baking soda. Cover and cook, stirring often (mixture will stick but cleans up easily), until vegetables are very soft and translucent and mixture resembles applesauce, 15 to 18 minutes.
- Uncover and cook, stirring vigorously to further break down vegetables and thicken remaining cooking liquid, about 1 minute. Transfer vegetable mixture to clean, dry food processor. Add cream and process until smooth, about 40 seconds. Season with salt to taste. Transfer to bowl and serve. (Puree can be cooled and refrigerated for up to 2 days. Before serving, microwave puree on medium-high power in covered bowl, stirring often, until hot throughout, 7 to 10 minutes.)
Time
40 minutesYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For celery root puree with a clean, pure flavor, we processed chunks of the peeled root, along with russet potato for body, in the food processor to create tiny pieces that would cook quickly in small amounts of water and butter. To help the vegetables cook even more quickly, we added a small amount of baking soda to the cooking liquid. This created an alkaline cooking environment that sped up their breakdown. Once the vegetables and water had cooked into a thick mush, we returned it to the processor and buzzed it with some heavy cream to form a smooth puree.
Want more? Read the whole storyBefore You Begin
When buying celery root, look for one with few roots for easy peeling and minimal waste. Once it's prepped, you should have about 1½ pounds of celery root. Garnish the puree with 1 tablespoon of minced fresh herbs such as chives, parsley, chervil, or tarragon, if desired.
Instructions
- Working in 2 batches, pulse celery root and potato in food processor until finely chopped, about 20 pulses per batch; transfer to bowl. (You should have about 4½ cups chopped vegetables.)
- Melt butter in large saucepan over medium heat. Stir in celery root–potato mixture, water, salt, and baking soda. Cover and cook, stirring often (mixture will stick but cleans up easily), until vegetables are very soft and translucent and mixture resembles applesauce, 15 to 18 minutes.
- Uncover and cook, stirring vigorously to further break down vegetables and thicken remaining cooking liquid, about 1 minute. Transfer vegetable mixture to clean, dry food processor. Add cream and process until smooth, about 40 seconds. Season with salt to taste. Transfer to bowl and serve. (Puree can be cooled and refrigerated for up to 2 days. Before serving, microwave puree on medium-high power in covered bowl, stirring often, until hot throughout, 7 to 10 minutes.)
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