Celery Root And Potato Purée With Chervil Céleri Rave En Purée Recipes

CELERY ROOT (CELERI-RAVE PUREE)

Celery Root (Celeri-Rave Puree) image

Provided by Pierre Franey

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 knobs celery (also called celery root), about 2 pounds
Salt to taste, if desired
2 tablespoons butter
1 cup hot milk
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg

Steps:

Peel the celery and cut it into one-inch cubes. There should be about six cups.
Put the celery in a kettle and add cold water to cover. Add salt to taste. Bring to a boil and cook until tender, about 15 minutes. Drain well.
Put the pieces into the container of a food processor and add the butter. Start processing while gradually adding the hot milk, salt, pepper and nutmeg. Spoon into a saucepan and reheat. Serve.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 687 milligrams, Sugar 6 grams, TransFat 0 grams

CELERY ROOT-POTATO PURéE

Celery Root-Potato Purée image

Provided by David Tanis

Categories quick, side dish

Time 30m

Yield About 6 cups

Number Of Ingredients 6

Ingredients

1 pound celery root, peeled and sliced .5 inch thick
3 pounds potatoes, preferably Yellow Finn or russet, peeled, in 1-inch cubes
4 to 6 garlic cloves, peeled
Salt
1 cup milk or half-and-half, more if necessary
1 stick unsalted butter (1/4 pound), cut into 8 pieces, at room temperature

Steps:

Put the celery root, potatoes and garlic cloves in a soup pot. Cover with cold water and salt generously, then boil over medium-high heat until tender, about 15 minutes. Drain and press through a ricer or the large holes of a food mill, then return to the pot. (If you prefer a rough-textured purée, mash with an electric beater or a hand-held potato-masher.)
Over medium-low heat, whisk in the milk or half-and-half until the thickness of the purée is to your liking. It shouldn't be too stiff. Whisk in the butter and incorporate. Taste for salt and adjust. Make sure the purée is heated through. May be made up to 2 hours in advance, held at room temperature, and reheated in a double boiler.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 508 milligrams, Sugar 3 grams, TransFat 0 grams

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

Ingredients

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 AND POTATO PUREE

Celery Root and Potato Puree image

This is a delicious, low-carb way to trick-out your standard mashed potatoes. By using half celery root we'll not only save a bunch of carbs, but more we'll create something very delicious and unique.

Provided by Chef John

Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

2 russet potatoes, peeled and cut into chunks
1 large celery root, peeled and cut into chunks
¼ cup butter
1 pinch freshly grated nutmeg, or to taste
salt and freshly ground black pepper to taste
¼ cup heavy whipping cream

Steps:

Place potatoes and celery root into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and coarsely mash with a potato masher.
Mash butter, nutmeg, salt, and black pepper into potato mixture until desired consistency is reached. Fold cream into puree until just combined.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 37.6 g, Cholesterol 50.9 mg, Fat 17.8 g, Fiber 6 g, Protein 5.6 g, SaturatedFat 11 g, Sodium 332.6 mg, Sugar 4.1 g

CELERY ROOT AND POTATO PUREE

Celery Root and Potato Puree image

Celery root refines homey mashed potatoes in this tasty side dish.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1 medium celery root (also called celeriac; about 14 ounces), peeled and cut into 1/2-inch dice
1 fresh thyme sprig, plus more for garnish
1 garlic clove, crushed
Coarse salt and freshly ground pepper
1 small russet potato (about 9 ounces), peeled and cut into 1/2-inch dice
1/4 cup whole milk
2 tablespoons unsalted butter, plus more for serving

Steps:

Put celery root, thyme sprig, and garlic into a small saucepan. Cover with cold water by 1 inch. Bring to a boil. Reduce heat; add 2 teaspoons salt and the potato. Simmer until vegetables are very soft, about 10 minutes.
Drain; discard thyme sprig. Transfer vegetable mixture to a food processor. Add milk and butter, and process until just pureed. Season with salt and pepper. Garnish with thyme. Serve with a pat of butter.

CELERY ROOT AND POTATO PUREE

Celery Root and Potato Puree image

Provided by Anne Burrell

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

Ingredients

3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready to use
Kosher salt
1 large celery root, tough outer parts removed, cut into 1-inch cubes
1 to 1 1/2 cups heavy cream
1 stick cold butter, cut into pats

Steps:

Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.

CELERY ROOT AND POTATO PURéE WITH CHERVIL (CéLERI RAVE EN PURéE)

Celery Root and Potato Purée with Chervil (Céleri Rave en Purée) image

Provided by Raquel Carena

Categories Milk/Cream Herb Potato Side Steam Vegetarian Quick & Easy Celery Root Vegetable Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

1 1/2 pounds Yukon Gold potatoes
1 1/2 pounds celery root (celeriac)
1 cup heavy cream
1/4 cup chopped chervil
Equipment: a food mill or potato ricer

Steps:

Peel potatoes and celery root. Cut into 1-inch chunks. Steam in a large steamer set over boiling water, covered, until very tender, 30 to 40 minutes.
Force through food mill into a bowl. Stir in cream, chervil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Season with additional salt.

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