Potato Chestnut And Celery Root Purée Recipes
CELERY ROOT-POTATO PURéE
Provided by David Tanis
Categories quick, side dish
Time 30m
Yield About 6 cups
Number Of Ingredients 6
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 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.
CHESTNUT-POTATO PUREE
Steps:
- Place the chestnuts in a large saucepot and fill with water. Season generously with salt and bring the pot to a boil. Add the potatoes and continue to boil until the potatoes are fork-tender, 20 to 25 minutes.
- Drain the cooked potato-chestnut mixture and return to the pot. Add the hot cream and cold butter and stir vigorously until combined. Check the seasoning; add salt, if needed. If the mixture is a little stiff, add more cream and butter until it reaches the desired consistency. Place in a serving bowl and cover with foil until ready to serve.
EASY CELERY ROOT AND POTATO PUREE
This easy side dish is an impressively tasteful (and uncomplicated) addition to any holiday meal. It combines celery and potatoes into one fluffy and delicious purée.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 35m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 189 g, Fat 10 g, Fiber 4 g, Protein 5 g
CELERY ROOT, POTATO AND APPLE PURéE
Classic celery root and potato purées combine two parts potatoes with one part celery root. I've reversed the proportion here for a lighter purée that also incorporates apple - the "secret ingredient." Rather than milk, I usually use the broth from the celery root and apples.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, side dish
Time 30m
Yield Serves six
Number Of Ingredients 7
Steps:
- Place the potatoes in one saucepan and the celery root and apples in another. Barely cover with water and add salt to taste to each, about 1/2 teaspoon. Bring to a boil, reduce the heat and simmer until tender, 15 to 20 minutes.
- Drain the potatoes, and return to the pot. Cover tightly, and allow to sit for five minutes to steam and dry out. Drain the celery root and apples through a strainer set over a bowl. Purée all of the produce using a food mill or a potato ricer. Stir together, and whisk in the milk or the broth until the mixture is fluffy. Add the butter or walnut oil to the hot purée, stir until the butter melts, and season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 638 milligrams, Sugar 6 grams
CELERY ROOT AND POTATO PUREE
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
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
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
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
POTATO AND CELERY ROOT PURéE
Categories Milk/Cream Potato Vegetable Side Quick & Easy Root Vegetable Fall Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place celery root and potatoes in large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid. Return vegetables to same saucepan. Add cream and butter and mash until almost smooth. Season with celery salt and pepper. (Can be prepared 1 day ahead. Cover puree and cooking liquid separately and refrigerate. Stir puree over medium heat until heated through, adding reserved cooking liquid if mixture is dry.)
POTATO, CHESTNUT, AND CELERY ROOT PURéE
Categories Blender Potato Side Thanksgiving Quick & Easy Root Vegetable Chestnut Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 8
Steps:
- In a large saucepan cook the onion in 1 1/2 tablespoons of the butter over moderately low heat, stirring, until it is softened, add the celery root, the potatoes, peeled and cut into 1-inch pieces, the chestnuts, the broth, and enough of the water to just cover the mixture, and simmer the mixture, covered, for 15 to 20 minutes, or until the vegetables are very tender. Drain the mixture, reserving the cooking liquid, force it through a food mill fitted with the medium disk or a ricer into a bowl, and stir in the remaining 1 1/2 tablespoons butter, salt and pepper to taste, and enough of the reserved cooking liquid to achieve the desired consistency. The purée may be made 1 day in advance, kept covered and chilled, and reheated. Transfer the purée to a serving dish and garnish it with the celery leaves.
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SEARED SCALLOPS & POTATO CELERY ROOT PURéE | RECIPES
From barefootcontessa.com
- Melt the butter over medium heat in a large (8- to 10-inch) saucepan or Dutch oven. Rinse the leeks well in a colander, spin them dry in a salad spinner, and add them to the pot. Sauté them over medium-low heat, stirring occasionally, for 8 to 10 minutes, until tender but not browned. Add the potatoes, celery root, cream, 4 teaspoons salt, and 2 teaspoons pepper to the pot, stir, and bring to a boil. Lower the heat to very low, cover the pot, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful—don’t let the vegetables scorch on the bottom of the pan! In batches, pour the mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely puréed. Taste for seasonings, return to the saucepan, and keep warm over very low heat. If the mixture gets too thick, add a little more cream.
- If it hasn’t already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat two 12-inch sauté pans over medium-high heat. Add 2 tablespoons of grapeseed oil to each pan and, when the oil is almost smoking hot, add half the scallops to each pan. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don’t crowd the scallops or they’ll steam rather than sear. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through. (If the pan is hot enough and you let the scallops cook undisturbed, they won’t stick to the pan.)
- Spoon the warm purée onto 6 dinner plates. Place the scallops on the purée, drizzle with the basil oil, and sprinkle with the chives. Serve warm.
CELERY ROOT AND POTATO PUREE RECIPE - ANDY ARNDT | FOOD & WINE
From foodandwine.com
Servings 4Total Time 50 mins
- In a medium saucepan, combine the celery root, potato, garlic, cream and milk and bring to a boil. Reduce the heat to moderately low and simmer until tender, about 40 minutes; drain in a colander set over a bowl and reserve the cooking liquid.
- Working in batches, puree the celery root and potato in a blender, adding as much of the reserved cooking liquid as necessary to form a soft puree. Transfer the puree to the saucepan, season with salt and pepper and reheat before serving.
SAUTéED CHICKEN WITH CELERY-ROOT PUREE AND CHESTNUTS ...
From foodandwine.com
Servings 4Total Time 1 hrCategory Chicken
- In a medium saucepan, combine 2 tablespoons of the butter with the celery root, cream, water and a pinch of salt. Cover and simmer over moderate heat for 5 minutes. Uncover and cook until the celery root is tender and the liquid is reduced by half, about 10 minutes. Scrape the mixture into a food processor and puree until smooth. Return the puree to the saucepan and season with salt; keep warm.
- In a large skillet, melt the remaining 2 tablespoons of butter. Add the chestnuts and cook over moderate heat, stirring occasionally, until lightly browned, about 4 minutes. Add the sliced celery and ras el hanout, season with salt and pepper and cook until the celery is crisp-tender, about 2 minutes. Add the stock and cook until the liquid is nearly evaporated and the vegetables are glazed, about 8 minutes. Keep warm.
- In another large skillet, heat the olive oil until shimmering. Season the chicken breasts with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until golden and cooked through, about 10 minutes.
- Spoon the celery root puree onto plates and top with the chestnuts and celery. Arrange the chicken on top, garnish with the chives and tarragon and serve.
POTATO, CHESTNUT AND CELERY ROOT PUREE - THE RELUCTANT GOURMET
From reluctantgourmet.com
Estimated Reading Time 1 min
CHESTNUT AND CELERY ROOT SOUP RECIPE | MYRECIPES
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5/5 (1)Total Time 45 minsServings 0.25Calories 69 per serving
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