French Pureed Celeriac Root
photo by ChefLee
- Ready In:
- 50mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 2 lbs celeriac
- salt
- 1⁄2 cup creme fraiche (Creme Fraiche)
- 2 tablespoons olive oil
directions
- Peel the celeric and cut into 1 1/2" pieces, sprinkle salt over the celeric and steam until very soft Meanwhile whip up the creme fraiche according to the recipe.
- Drain the celeric& cool.
- Using your food processor puree the celeric.
- Add the creme fraiche and stir together until very smooth and white.
- With the processor running slowly add the oil and process until very smooth Reheat in a double boiler over low heat or (this is the easiest) Microwave, serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Was looking for something different to serve at a vegetarian "French" themed dinner party. Each vegetable will be served as a separate course, so I'll add to the presentation of this by topping with a few homemade herbed croutons and an additional small dab of creme fraiche. Should be lovely. Thank you for posting this.
-
Yumm!! Celeriac really needs a balancer like cream to tone it down a bit. I love creme fraiche but I did this with sour cream because I already had a bit to use up. I had roasted some celery root last night with olive oil and kosher salt and found it strong on my stomach and I realized I like it better as an accent flavor in a soup with a dairy and other vegetables so I was glad to find this recipe! I did one batch with sour cream and one batch with buttermilk, the buttermilk gave a nice tangy accent but I loved the sour cream one the best so I know that creme fraiche would just be to die for!! This is a great recipe for celeriac, thanks!!!!
-
I was looking for something just like this to go with our haggis dinner after a friend, who works at a Scottish social club, said the chef there served creamed celeriac alongside neeps and tatties with the haggis. It does go very well a third vegetable at a haggis dinner and it's pretty enough on the plate once whipped up. Quite the change from what it looks like before you cook it! I'm sure you could serve it with any meat at a dinner party. A bit of nutmeg would be nice mixed in with the salt and pepper.
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
<embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">