Celery Root Puree Recipes

CELERY ROOT AND POTATO PUREE

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 PUREE

Steps:

• Place celery roots, rice, garlic, and milk in a medium saucepan; season with salt and pepper. Bring to a boil, reduce heat to low, and cook until roots are tender, 15 to 20 minutes (milk may look curdled).
• Pour contents of pan into a food processor; add butter, and process until smooth. Season with salt and pepper. Serve immediately with Lamb Chops with Mint Sauce and Mushrooms.

CARROT CELERY ROOT PUREE

Steps:

• Melt 2 tablespoons butter in a Dutch oven or large saucepan with a lid over medium heat. Add the shallots and cook until just beginning to turn golden about 5 minutes. Add the carrots and celery root and season with salt and pepper, to taste. Stir in the stock, and enough water to just cover the vegetables. Bring to a boil, then reduce the heat to a simmer, cover, and cook until vegetables are fork tender, about 30 minutes.
• Drain the vegetables in a colander set over a bowl to reserve the cooking liquid. Transfer the vegetables to a food processor and season with salt and pepper, to taste. Puree until very smooth, adding cooking liquid, as needed, to reach the desired consistency. Taste and season again, if necessary. Transfer to a serving bowl and serve warm.
• Cook's Note: This can be made the day before and slowly reheated.

CELERY ROOT PUREE

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.

CELERY ROOT PURéE

Steps:

• Bring milk, water, and salt just to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.
• Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper. Do ahead Celery root puree can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.
• Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.

CELERY-ROOT PURéE WITH TRUFFLE BUTTER

Steps:

• Cover celery root and potatoes with cold salted water by 2 inches in a 4- to 6-quart heavy pot, then simmer, covered, until celery root is very tender, about 15 minutes.
• While vegetables are simmering, bring cream, truffle butter, salt, and pepper just to a simmer, stirring until butter is melted.
• Drain vegetables in a colander and transfer to a food processor. Add hot cream mixture in a steady stream, pulsing until smooth. (Alternatively, mash vegetables with hot cream mixture using a potato masher.)

EASY CELERY ROOT AND POTATO PUREE

Steps:

• Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add celery root and potatoes; reduce to a simmer, cover, and cook until tender, 15 to 20 minutes.
• Working in batches, transfer celery root, potatoes, half-and-half, and butter to a food processor; puree until smooth. Season with salt.

CELERY-ROOT PUREE

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.)

DANIEL BOULUD'S CELERY ROOT PUREE

Steps:

• Place garlic, sage, and thyme in a piece of cheesecloth; tie with kitchen twine to enclose. Place in a medium saucepan along with celery root and enough milk to cover (you may not need to use all the milk). Bring to a simmer over medium heat; continue simmering until celery root is tender, 20 to 30 minutes. Strain mixture through a fine mesh sieve set over a medium bowl, reserving 1/2 cup of milk and discarding cheesecloth bundle.
• In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind.
• Transfer one-third of the celery root, reserved milk, and browned butter to the jar of a blender; blend until smooth. Slightly mash remaining celery root with a wooden spoon or a potato masher. Stir in pureed celery root mixture and chives; season with salt and pepper. Serve immediately.

CELERY ROOT PUREE

Steps:

• Melt 4 tablespoons butter in a 4 quart saucepan. When hot, add onion, cover and simmer over low heat for about 5 minutes or until tender.
• While this is cooking, peel the celery knob with a stainless steel knife, chop it roughly, then grate it in a food processor.
• Add celery knob to saucepan along with potato, 1/2 cup of water, salt and pepper. Cover and simmer over low heat for 20 to 25 minutes or until celery knob is tender.
• Transfer contents of saucepan to a food mill or processor and puree with butter or cream; adjust salt and pepper and garnish with parsley.

CELERY ROOT PUREE

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.

CELERY-ROOT PURéE

Steps:

• Simmer celery root, garlic, broth, and salt in a 1- to 2-quart heavy saucepan, covered, until celery root is very tender, 12 to 15 minutes. Purée mixture with cream and butter in a food processor until smooth.