Kohlrabi And Celery Root Purée Recipes
KOHLRABI AND CELERY ROOT PURéE
This simple combination tastes so good to me, it hardly needs embellishment. The butter is optional. If you miss old-fashioned buttery mashed potatoes, let this be a stand-in.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the potatoes, kohlrabi and celery root in a steamer above 2 inches of boiling water. Cover and steam 15 to 20 minutes, until tender.
- Drain, cover tightly and allow to sit for 5 minutes, to steam and dry out. Mash with a potato masher or through a food mill fitted with a medium screen. Add the yogurt and the butter and mix together until incorporated. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 66, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 405 milligrams, Sugar 3 grams
CELERY ROOT PUREE
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
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, KOHLRABI, AND APPLE PURéE
Provided by Sarah Dickerman
Categories Potato Side Thanksgiving Vegetarian Low Cal Low Sodium Dinner Apple Celery Fall Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Add celery root to a large pot of boiling salted water. Reduce heat to medium-low and simmer until tender, 11-13 minutes. Using a slotted spoon, transfer celery root to a large bowl. Return water to a boil; repeat with kohlrabi, then potatoes, cooking each separately until tender, 14-16 minutes for kohlrabi and 10-12 minutes for potatoes; add to bowl with celery root.
- Meanwhile, bring apple and 2 tablespoons water to a boil in a small saucepan. Cover and cook over medium-high heat, stirring occasionally, until apple falls apart, 6-8 minutes, adding water by tablespoonfuls if dry.
- Working in batches, pass celery root, kohlrabi, potatoes, and apple through a potato ricer into a large bowl. Pass mixture through ricer again if a smoother texture is desired. Stir in butter. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to a microwave-safe bowl, cover, and chill. Rewarm in microwave in 30-second intervals until heated through. Transfer to a large serving bowl. Garnish with chervil sprigs.
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CELERY ROOT, KOHLRABI, AND APPLE PURéE RECIPE | BON APPéTIT
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- Add celery root to a large pot of boiling salted water. Reduce heat to medium-low and simmer until tender, 11–13 minutes. Using a slotted spoon, transfer celery root to a large bowl. Return water to a boil; repeat with kohlrabi, then potatoes, cooking each separately until tender, 14–16 minutes for kohlrabi and 10–12 minutes for potatoes; add to bowl with celery root.
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- Fill a large pot with salted water. Place over medium-high heat and bring to a rolling boil. Add kohlrabi and potatoes. Bring back to a boil and simmer for about 25-30 minutes, or until kohlrabi is tender and easily pierced with a fork.
- Remove from heat. Using a slotted spoon, transfer kohlrabi and potatoes to the bowl of a food mill fitted with a medium blade set over a large mixing bowl. (Alternatively, you can use a food processor fitted with an “S” blade. Process until pureed.)
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