French Pureed Celeriac Root

French Pureed Celeriac Root created by ChefLee

Have you ever looked at this ugly root that smells like celery and wondered what to do with it? Then this is and answer to your prayers!

Ready In:
50mins
Serves:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Bergy
Contributor
@Bergy
Contributor
"Have you ever looked at this ugly root that smells like celery and wondered what to do with it? Then this is and answer to your prayers!"

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  1. waynejohn1234
    We love celeriac but have only whipped it with potatoes and cream. This is a great addition and will now use this vegetable more often.
  2. ChefLee
    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!!!!
  3. ChefLee
    French Pureed Celeriac Root Created by ChefLee
  4. ChefLee
    French Pureed Celeriac Root Created by ChefLee
  5. Sackville
    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.
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