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Celery Root and Potato Puree Recipe

Celery Root and Potato Puree

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Average Rating:

Total Reviews: 28

Showing 11-20 of 28

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  • on April 04, 2010

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    I was new to celery root, found the recipe and tried it. I didn't want to add the extra fat from cream and butter because the whole idea was to lighten mashed potatoes. we used 2% milk and 1/4 stick of butter. I also only had a potato masher and I really enjoyed these!! My husband said if we had a ricer he wouldn't have known there was anything other than some seasoning in the potatos.

    The cost for the celery root was $1.89 but the light celery flavor and delecate sweetness was worth it. I am not a celery fan, but I'm being converted. I think what has made a real difference in my cooking is salting the water. We barely seasoned after we were done mashing. These were awsome and will make again (still using the 2% milk though :

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  • on March 09, 2010

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    made this with your tenderloin dish delishous

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  • on February 16, 2010

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    Made this with the short ribs per the episode. Absolutely delicious! The celery root lightens the potato mixture somewhat ==it just loses that mashed potato heaviness. Perfect with the short ribs--i highly recommend this dish!

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  • on February 10, 2010

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    i saw celery root for the first time at my local market so i decided to try it, found this recipe and made it tonight exact!! it was sooooo creamy very flavorful, and not ur boring mash spuds! i am so happy i found this recipe and i will make a thousands times.. you must use a food mill or potato ricer ( i got mine at publix for $8 adn i use it for all mash spuds, makes them turn out creamy and perfect i also made the short ribs and they were worth the wait and out of this world!!!

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  • on January 23, 2010

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    LOVE CELERY ROOT AND POTATOES ...AND LOVE ANN ...SO I TRIED THEM AND THEY WERE FABULOUS. EVEN THE KIDS LOVED THEM. THE CELERY ROOT - THAT GLORIOUSLY UGLY LOOKING ROOT UNLEASHES A SWEETNESS TO THE POTATOES THAT IS NOT PRONOUNCED AND YET ENRICHES THE WHOLE MASHED POTATO EXPERIENCE. THIS ROOT IS ALSO GREAT IN SOUPS. ENJOY

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  • on January 11, 2010

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    This recipe is seriously delicious - I will make it every time instead of plain mashed potatoes. The celery root isn't overpowering, but it is great to have a different vegetable mixed in with all those carbs. Also, I 100% agree with the rating below that said you MUST get a food mill - the first time I made it, I too thought "I can just do without it." WRONG. The dish hardly got eaten - the flavor was great, the texture was terrible. (Lots of tough nasty fibrous pieces don't get removed unless you put it through a food mill. While I was worried that putting the veggies through a food mill would REALLY puree them (like an immersion blender would, leaving it a liquidy mess, the food mill acts more as a potato ricer. The texture was perfect. I did cut down on the cream and added a little bit of butter. All around a delicious recipe! Highly recommend! (And also, if you have picky eaters who only like plain mashed potatoes, just don't tell them - they'll never know the difference!

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  • on June 24, 2009

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    lovely. my 10 year old loved this, as did my hubby and i

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  • on May 01, 2009

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    This was absolutely fabulous. I will definitely be making this a lot more. I didn't get to see the episode, so I am not sure that my ratio of potato to celery root was correct, but it was outstanding. Also, I have no clue what a "large" celery root is. Lastly, how did Anne peal the celery root? Did she peal it with a pealer or cut the skin away with a knife?? I am just curious. I love her show.

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  • on April 18, 2009

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    My son insisted that I make this recipe. I was prepared to hate it, because I'm a mashed potatoe purest. This recipe has changed my mind. It's fabulous! Thanks Anne

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  • on March 19, 2009

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    HI,

    This recipe is rated as excellent because of the 1 clear instructions, 2 result of instructions in my opinion, 3 result of instructions (taste, texture, appearance in the opinion of others who viewed and tasted end result.

    If you don't own a food mill, do yourself a favor and buy or borrow one. Though I didn't have one handy on this occasion, I thought I could get buy without it. (I'll just use my chinoise and if that doesn't work I'll resort to the food processor if I have to. BAD IDEA... The texture of the celery root really requires a food mill. Not even resorting to a fork will the result be quite as wonderful as a food mill.

    (Caveat: I used Yukon potatoes for their butter flavor, and worked just fine.

    For those chefs not as familiar with the English language it might help to adjust the recipe instruction to indicate: "Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add about 1/4 of the hot cream and 2 pats of the butter into the large bowl which now contains the pureed celery root and potatoes." ('cuz when you hit the translation button a little info is lost in the translation.

    Result of the instructions: YUM. Sheer YUM. Do yourself a favor and run out and get some of this celery root and some potatoes... you'll be glad you did.

    After this recipe, I went to Barnes and Noble and tried to find the latest cookbook by Anne Burrell... Couldn't find one so I'm going to be a regular viewer.

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