Celery Root Puree
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 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
- salt
- 1⁄4 teaspoon white pepper (to taste)
- 1⁄4 cup fresh chives, chopped
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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