Celery Root And Pear Puree Recipes

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CELERY-ROOT PUREE



Celery-Root Puree image

Last Thanksgiving, Susy Davidson, food editor of Food & Wine magazine, prepared this wonderful celery-root puree in the microwave oven. This cooking method makes for a richer-tasting puree.

Provided by Patricia Wells

Categories     side dish

Time 30m

Yield Six to eight servings

Number Of Ingredients 4

3 medium celery roots (each weighing about 1 pound), peeled and cubed into about 1/2-inch squares
2 tablespoons unsalted butter
3 tablespoons heavy cream
Salt to taste

Steps:

  • Place the celery root in a baking dish, dot with the butter and cover. Microwave at high - stirring once -until the celery root is soft and gives no resistance when pierced with a fork, about 20 to 25 minutes.
  • Transfer the celery root to the bowl of a food processor. Add the cream and process until smooth. Taste for seasoning. (This can be prepared ahead earlier in the day and reheated.)

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams

CELERY ROOT AND PARSNIP PUREE



Celery Root and Parsnip Puree image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Peel and chop 1 pound celery root and 1 pound parsnips; cook in salted boiling water until tender, about 20 minutes. Drain, then puree in a blender with 1 cup milk, 2/3 cup sour cream and 2 tablespoons butter. Season with salt and pepper.

CELERY ROOT PUREE



Celery Root Puree image

I joke that celery root tastes like celery if celery actually tasted good; for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 30m

Yield 6

Number Of Ingredients 6

1 large celery root, peeled and cut into chunks
1 lemon, juiced, divided
kosher salt to taste
⅓ cup heavy whipping cream
2 tablespoons butter
1 pinch cayenne pepper, or to taste

Steps:

  • Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
  • Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.

Nutrition Facts : Calories 139.4 calories, Carbohydrate 14.7 g, Cholesterol 28.3 mg, Fat 9.2 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 232.9 mg, Sugar 2.2 g

CELERY ROOT PUREE



Celery Root Puree image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds celery root (2 to 3), peeled and cut into 1-inch cubes
4 cups whole milk
Kosher salt
Pinch freshly grated nutmeg

Steps:

  • Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot.
  • Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary.

PURéE OF CELERY ROOT SOUP



Purée of Celery Root Soup image

This is one of those dishes that illustrates how recipes can be tweaked without any noticeable effect. It called for milk; I had skim milk. It wanted butter for sautéing; I used olive oil.

Provided by Marian Burros

Categories     dinner, weekday, appetizer

Time 35m

Yield 4 servings (about 7 cups)

Number Of Ingredients 10

1/4 cup olive oil
1 small leek, white part only, coarsely chopped
1/2 medium onion, coarsely chopped
1 stalk celery, coarsely chopped
2 cloves garlic, thinly sliced
2 1/2 cups peeled, coarsely chopped celery root (about 1 pound after peeling)
3 cups no-salt-added chicken stock or broth
4 to 7 tablespoons skim milk
Salt and freshly ground black pepper
2 tablespoons sliced chervil or tarragon

Steps:

  • In a saucepan over medium heat, heat 3 tablespoons oil and add leek, onion, celery and garlic. Sauté until softened but not browned, about 4 minutes.
  • Add celery root and stock, and bring to a boil. Reduce heat to low and simmer until celery root is tender when pierced with a knife, about 20 minutes.
  • Using a blender and working in batches, purée soup until smooth. Add remaining 1 tablespoon oil and milk as needed to enrich soup. Season with salt and pepper to taste. If desired, soup may be cooled, covered and refrigerated for up to 24 hours before serving. Reheat gently just until steaming.
  • To serve, divide soup among four bowls. Garnish with chervil or tarragon, and serve hot.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 831 milligrams, Sugar 7 grams

CELERY ROOT AND PEAR PUREE



Celery Root and Pear Puree image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Peel and chop 3 pounds celery root. Peel, halve and core 2 Bosc pears. Combine the celery root and pears in a saucepan with 3 cups milk, 1 smashed garlic clove and enough water to cover; simmer until tender, 25 to 30 minutes. Drain, reserving the liquid. Puree in a blender until smooth, adding the reserved liquid as needed. Season with salt and pepper. Cover and refrigerate overnight. When ready to serve, brown 3 tablespoons butter in a saucepan over medium heat. Add 1/4 cup parsley and fry 2 minutes. Microwave the puree to warm and top with the browned butter.

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