Celery Root Puree Recipe

Ingredients

2 pound celery root (1 large celery root, peeled and cut into 2-inch chunks)
1 potato (large russet potato, about 6 oz., peeled and cut into 2-inch chunks)
6 to 8 cups chicken stock (or water, about)
4 tablespoons butter

6 tablespoons heavy cream (or more until you are happy with the consistency that suits your taste)
Kosher or sea salt and freshly ground pepper, to taste
2 tablespoons fresh chives, chopped
Truffle oil for drizzling (optional)

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 by Step Method

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.

Step 2

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 3

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 4

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.