Celery Root Puree

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 2 pound celery knob
  • 1 medium boiling potato, peeled and diced
  • 1/4 cup or more heavy cream or 2 tablespoons butter or more to taste
  • 2 tablespoons chopped parsley
  • Salt and freshly ground pepper
Directions
  • Melt 4 tablespoons butter in a 4 quart saucepan. When hot, add onion, cover and simmer over low heat for about 5 minutes or until tender.

  • While this is cooking, peel the celery knob with a stainless steel knife, chop it roughly, then grate it in a food processor.

  • Add celery knob to saucepan along with potato, 1/2 cup of water, salt and pepper. Cover and simmer over low heat for 20 to 25 minutes or until celery knob is tender.

  • Transfer contents of saucepan to a food mill or processor and puree with butter or cream; adjust salt and pepper and garnish with parsley.


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    Recipe courtesy of Claire Robinson