Photo: Carrot Celery Root Puree Recipe
Ingredients
- 2 tablespoons unsalted butter
- 2 large shallots, peeled and chopped
- 3 extra-large or 4 medium carrots, peeled and cut into 1-inch chunks
- 2 celery roots, 1 pound each, peeled and cut into 1/2-inch chunks
- Kosher salt and freshly cracked black pepper
- 2 cups good quality vegetable stock
Directions
Melt 2 tablespoons butter in a Dutch oven or large saucepan with a lid over medium heat. Add the shallots and cook until just beginning to turn golden about 5 minutes. Add the carrots and celery root and season with salt and pepper, to taste. Stir in the stock, and enough water to just cover the vegetables. Bring to a boil, then reduce the heat to a simmer, cover, and cook until vegetables are fork tender, about 30 minutes.
Drain the vegetables in a colander set over a bowl to reserve the cooking liquid. Transfer the vegetables to a food processor and season with salt and pepper, to taste. Puree until very smooth, adding cooking liquid, as needed, to reach the desired consistency. Taste and season again, if necessary. Transfer to a serving bowl and serve warm.
Cook's Note: This can be made the day before and slowly reheated.
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By andrea_pohlman
Houston, TX
on December 16, 2012
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Super velvety and buttery tasting, but low calorie and fat. It tastes like celery, and if you aren't used to purees it can be a bit like babyfood, but the taste was so unique we didn't mind!
By D =)
on January 28, 2011
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I have LOVED everything I've tried when it comes to Claire's recipes...and this was no exception. I halved the recipe since I only had one celeriac, used a small regular onion instead of shallots, and homemade chicken stock instead of vegetable broth. This had great flavor...I had no trouble getting the little ones to eat every spoonful and there were no leftovers. It was very easy to whip up with an immersion blender, also. Wonderful alternative for those having to avoid starches and carbs, but still craving comfort foods! Thanks, Claire. =
By ChandraSoleil
Manassas, Virgi...
on December 16, 2010
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A little bland, I got some heat from the celery root but real flavor was a bit lacking. I added salt and I do plan to reheat this later. Maybe the wait will improve the final product.
Read all 35 reviews