Total:
1 hr 5 min
Active:
25 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 5 min
Active:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

IDEAS YOU'LL LOVE

Roasted Carrots

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Alton Brown

Herb-Roasted Chicken with Root Vegetables

Recipe courtesy of Eddie Jackson

Baby Carrots

Recipe courtesy of Rachael Ray

Rack of Lamb with Apple-Mint Puree

Recipe courtesy of Emeril Lagasse

Jicama, Carrot Orange-Chipotle Slaw

Recipe courtesy of Rachael Ray

Carrot Slaw

Recipe courtesy of Bobby Flay

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Honey Glazed Carrots

Recipe courtesy of Sunny Anderson

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking