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Carrot Celery Root Puree

Recipe courtesy of Claire Robinson

Show: 5 Ingredient Fix

Episode: Simple but Spectacular Holiday Dinner

Carrot Celery Root Puree

Name: Carrot Celery Root Puree
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 servings
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

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Level: Easy
Total: 1 hr 5 min

Prep: 25 min
Cook: 40 min

Yield: 6 servings

Level: Easy
Total: 1 hr 5 min

Prep: 25 min
Cook: 40 min

Yield: 6 servings

Ingredients

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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

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.