Root Mousse Recipes

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

SCANDINAVIAN ROTMOS (SIDE DISH WITH RUTABAGAS AND POTATOES)

Scandinavian Rotmos (Side Dish With Rutabagas and Potatoes) image

Make and share this Scandinavian Rotmos (Side Dish With Rutabagas and Potatoes) recipe from Food.com.

Provided by Scarlett516

Categories Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

water to cover the rutabaga (about 3 cups in a large pot)
5 whole allspice
5 peppercorns
1/2 teaspoon salt
2 rutabagas
2 carrots
4 large potatoes
ground cinnamon or nutmeg
1 tablespoon butter (optional)

Steps:

In a large pot, bring water, allspice, peppercorns, and salt to a boil.
Peel and finely chop the rutabagas and carrots. Add to the pot.
Reduce temp to a low boil and cook for 15 minutes.
Meanwhile, peel and finely chop the potatoes.
After the 15 minutes is up, add the potatoes and cook an additional 20 minutes, or until the potatoes are fork-tender.
Use a slotted spoon to remove the potatoes to a mixing bowl. Mash the potatoes rutabagas, and carrots, adding just enough cooking water to get a creamy purée.
Place in a serving bowl, sprinkle with cinnamon or nutmeg, and top with butter.

Nutrition Facts : Calories 230.6, Fat 1.4, SaturatedFat 0.4, Sodium 232.2, Carbohydrate 53.9, Fiber 8.7, Sugar 2.8, Protein 5.9

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