Celery Root Puree Recipe - Cooking Index
Celery Root Puree Recipe - Cooking Index
Celery root is a wonderful fall and winter vegetable. Cut the skin from the celery root with a sharp knife. Place the skinned celery root in water and quickly add fresh lemon juice to prevent discoloration. To puree the vegetables, use a food mill or sieve. Do not use a food processor or blender, which will turn the celery root stringy and gluey.
Type: Vegetables| 1 | Celery root - (abt 1 1/2 lbs) - peeled, trimmed, | |
| And cut into 1" cubes | ||
| 1 | Baking potato - (abt 8 oz) - peeled, and | |
| Cut into 1" cubes | ||
| 1 teaspoon | 5ml | Salt |
| 1/2 cup | 118ml | Heavy cream |
| 2 tablespoons | 30ml | Unsalted butter |
| Freshly-ground white pepper - to taste |
Place the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, 15 to 20 minutes. Drain the water and return the celery and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes.
Remove from the heat, stir in the butter, and season with salt and pepper to taste. Puree in a food mill, return to the pan, and serve immediately.
Serve in a heated serving bowl or arrange attractively in a mound on each plate as an accompaniment to an entree. This is an essential partner for "Pork Chops With Caramelized Maple Onions" (see recipe).
This recipe yields about 2 1/2 cups.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
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