Recipe by Raquel Grinnell
From the October 2006 Bon Appetit Magazine (one of my cooking bibles); they said that "simmering in milk coaxes the very best out of the celery root, giving this silky puree a flavor that's both mellow and full." I made this for Thanksgiving this year and found it to be a wonderfully flavorful, smooth and slightly sweet alternative to the usual starches like mashed potatoes or yams. Mom saved the cooking liquid and made cream of potato soup....
Top Review by Felines
Made this for Easter dinner in place of mashed potatoes for low carb alternative and it was a BIG hit. Used roasted garlic instead of onions and condensed milk and water instead of whole milk and it was wonderful. My boss even requested the recipe as he and his daughter are on low carb diet.
- 3 cups whole milk
- 3 cups water
- 1 tablespoon salt
- 2 large celery root, peeled, cut into 2-inch cubes (about 2 1/2 pounds total)
- 1 medium russet potato, peeled, cut into 2-inch cubes (about 10 ounces)
- 1 small onion, peeled, quartered
- 5 tablespoons butter, cut into 5 pieces
- 1⁄4 teaspoon white pepper (to taste)
- 1⁄4 cup fresh chives, chopped
Directions See How It's Made
- Bring milk, water, and salt just to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to boil.
- Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.
- Combine vegetables and butter in processor or use an immersion blender and puree until smooth. Season to taste with salt and white pepper.
- Do ahead: Celery root puree can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.
- Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.