Celery Root Puree

4-6
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"I've always wanted to experiment more with celery root, so I've since made this recipe which we we were delighted with the results."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (717.2 g)
  • Calories 562
  • Total Fat - 26 g
  • Saturated Fat - 14.1 g
  • Cholesterol - 72.2 mg
  • Sodium - 659.8 mg
  • Total Carbohydrate - 69.8 g
  • Dietary Fiber - 6.6 g
  • Sugars - 10.3 g
  • Protein - 15.7 g
  • Calcium - 77.6 mg
  • Iron - 2.9 mg
  • Vitamin C - 31.2 mg
  • Thiamin - 0.3 mg

Step 1

In a saucepan over high heat, combine the celery root and potato with stock or water to cover by 1 to 2 inches (the water amount given in the list of ingredients is approximate, but use as much as you need). Cover and bring to a boil over high heat, then reduce the heat to medium-high and cook at a rolling boil until the vegetables are tender, 15-30 minutes or until tender when pierced with a fork, adding more stock/water if needed to keep the vegetables immersed. Drain the vegetables, reserving the stock for soup or a sauce, if desired. Place the vegetables in a food processor and process until smooth and well incorporated. You can also pass the vegetables through through a ricer or a food mill fitted with the fine disk, but I found that the food processor worked much better.

Step 2

Return the puree to the pan, place over very low heat and add the butter, beating it into the hot vegetables with a wooden spoon. Add the cream and stir to combine. Add additional cream or half and half to desired consistency. Season with salt and pepper, to taste.

Step 3

Transfer the puree to a serving dish, sprinkle with the chives and drizzle with truffle oil. (You can also stir in chives throughout the puree, if desired. Serve while hot.

Tips & Variations


No special items needed.

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