Celery Root And Potato Puree Recipes

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CELERY ROOT-POTATO PURéE



Celery Root-Potato Purée image

Provided by David Tanis

Categories     quick, side dish

Time 30m

Yield About 6 cups

Number Of Ingredients 6

1 pound celery root, peeled and sliced .5 inch thick
3 pounds potatoes, preferably Yellow Finn or russet, peeled, in 1-inch cubes
4 to 6 garlic cloves, peeled
Salt
1 cup milk or half-and-half, more if necessary
1 stick unsalted butter (1/4 pound), cut into 8 pieces, at room temperature

Steps:

  • Put the celery root, potatoes and garlic cloves in a soup pot. Cover with cold water and salt generously, then boil over medium-high heat until tender, about 15 minutes. Drain and press through a ricer or the large holes of a food mill, then return to the pot. (If you prefer a rough-textured purée, mash with an electric beater or a hand-held potato-masher.)
  • Over medium-low heat, whisk in the milk or half-and-half until the thickness of the purée is to your liking. It shouldn't be too stiff. Whisk in the butter and incorporate. Taste for salt and adjust. Make sure the purée is heated through. May be made up to 2 hours in advance, held at room temperature, and reheated in a double boiler.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 508 milligrams, Sugar 3 grams, TransFat 0 grams

GRATIN OF CELERY ROOT AND POTATO



Gratin of Celery Root and Potato image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 6

2 pounds Yukon gold potatoes, scrubbed
2 pounds celery root
3 ounces (6 tablespoons) butter, thinly sliced, plus additional for buttering the casserole dish
Sea salt
1 cup grated Beaufort cheese
4 ounces heavy cream

Steps:

  • Preheat the oven to 375 degrees F.
  • Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes.
  • Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. Sprinkle with sea salt. Top with a layer of half of the cheese. Repeat with the remaining potato and celery root. Top with the cream and then the remaining cheese.
  • Bake until deep golden brown, about 1 hour.

CELERY ROOT AND POTATO PUREE



Celery Root and Potato Puree image

My son's roommate from Belgium brought this dish to our Thanksgiving dinner to share with us. It was a big hit and all the years that he was a the University he made sure he brought it to all our holiday meals. It has become a regular on our holiday menu even though Lance has long gone back to Belgium.

Provided by Marsha Gardner @mrdick1950

Categories     Vegetables

Number Of Ingredients 8

2 pound(s) celery root (celeriac), peeled and cubed
4 medium potatoes, peeled and cubed
1 cup(s) milk
1 tablespoon(s) kosher salt
5-6 tablespoon(s) butter, unsalted, room temperature
4 tablespoon(s) heavy cream
- freshly ground black pepper
pinch(es) freshly grated nutmeg

Steps:

  • In a large saucepan, combine the celery root, potatoes, 1 cup milk, 1 tablespoon salt, and enough cold water to cover the vegetables. Cover partially and cook over medium heat until the potatoes and celery root are tender, about 30 minutes. Drain.
  • Press the celery root and potatoes through a food mill or potato ricer into a large mixing bowl. Use a wooden spoon to beat in the butter and cream. Beat until the mixture is very light and fluffy. Season generously with salt, pepper, and nutmeg. The puree can be kept warm in 150 F oven for up to 2 hours.

CELERY ROOT AND YUKON POTATO PUREE



Celery Root and Yukon Potato Puree image

Celery root (also called celeriac) adds a mild earthy flavor to this creamy side dish. Thin the puree with some warm milk or low-sodium broth for a silky, satisfying soup.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Number Of Ingredients 5

1 3/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 large celery root (about 1 3/4 pounds), peeled and cut into 1-inch pieces
Coarse salt and ground pepper
1 cup whole milk
6 tablespoons (3/4 stick) cold unsalted butter

Steps:

  • In a large pot, bring potatoes and celery root to a boil in salted water. Reduce to a rapid simmer and cook until vegetables are tender when pierced with a knife, about 15 minutes; drain and transfer vegetables to a food processor. Add milk and butter. Puree until smooth, scraping down side as needed. Season with salt and pepper and transfer to a serving dish. Serve warm.

Nutrition Facts : Calories 270 g, Fat 13 g, Fiber 5 g, Protein 7 g, SaturatedFat 8 g

EASY CELERY ROOT AND POTATO PUREE



Easy Celery Root and Potato Puree image

This easy side dish is an impressively tasteful (and uncomplicated) addition to any holiday meal. It combines celery and potatoes into one fluffy and delicious purée.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 35m

Number Of Ingredients 5

4 pounds celery root (about 2 large), peeled and cut into 1-inch pieces
1/2 pound new potatoes, peeled and cut into 1-inch pieces
1 cup half-and-half
4 tablespoons butter
Coarse salt

Steps:

  • Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add celery root and potatoes; reduce to a simmer, cover, and cook until tender, 15 to 20 minutes.
  • Working in batches, transfer celery root, potatoes, half-and-half, and butter to a food processor; puree until smooth. Season with salt.

Nutrition Facts : Calories 189 g, Fat 10 g, Fiber 4 g, Protein 5 g

CELERY ROOT AND POTATO PUREE



Celery Root and Potato Puree image

Celery root refines homey mashed potatoes in this tasty side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 30m

Number Of Ingredients 7

1 medium celery root (also called celeriac; about 14 ounces), peeled and cut into 1/2-inch dice
1 fresh thyme sprig, plus more for garnish
1 garlic clove, crushed
Coarse salt and freshly ground pepper
1 small russet potato (about 9 ounces), peeled and cut into 1/2-inch dice
1/4 cup whole milk
2 tablespoons unsalted butter, plus more for serving

Steps:

  • Put celery root, thyme sprig, and garlic into a small saucepan. Cover with cold water by 1 inch. Bring to a boil. Reduce heat; add 2 teaspoons salt and the potato. Simmer until vegetables are very soft, about 10 minutes.
  • Drain; discard thyme sprig. Transfer vegetable mixture to a food processor. Add milk and butter, and process until just pureed. Season with salt and pepper. Garnish with thyme. Serve with a pat of butter.

POTATO, CHESTNUT, AND CELERY ROOT PURéE



Potato, Chestnut, and Celery Root Purée image

Categories     Blender     Potato     Side     Thanksgiving     Quick & Easy     Root Vegetable     Chestnut     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 8

3/4 cup finely chopped onion
3 tablespoons unsalted butter
2 cups trimmed, peeled, and coarsely chopped celery root (about 1 pound) or 2 cups thinly sliced celery
3 pounds (about 6) russet (baking) potatoes
3/4 pound (about 2 cups) canned or vacuum-packed whole chestnuts, rinsed, drained well, and patted dry if using canned
2 cups chicken broth
2 to 3 cups water
celery leaves for garnish

Steps:

  • In a large saucepan cook the onion in 1 1/2 tablespoons of the butter over moderately low heat, stirring, until it is softened, add the celery root, the potatoes, peeled and cut into 1-inch pieces, the chestnuts, the broth, and enough of the water to just cover the mixture, and simmer the mixture, covered, for 15 to 20 minutes, or until the vegetables are very tender. Drain the mixture, reserving the cooking liquid, force it through a food mill fitted with the medium disk or a ricer into a bowl, and stir in the remaining 1 1/2 tablespoons butter, salt and pepper to taste, and enough of the reserved cooking liquid to achieve the desired consistency. The purée may be made 1 day in advance, kept covered and chilled, and reheated. Transfer the purée to a serving dish and garnish it with the celery leaves.

POTATO, CELERY ROOT, AND JERUSALEM ARTICHOKE PURéE



Potato, Celery Root, and Jerusalem Artichoke Purée image

Provided by Susan Herrmann Loomis

Categories     Soup/Stew     Potato     Vegetable     Vegetarian     Artichoke     Fall     Healthy

Yield Makes 6 servings

Number Of Ingredients 6

1/2 lemon
2 pounds (1 kilogram) russet potatoes, peeled and cut into quarters
12 ounces (375 grams) Jerusalem artichokes, peeled
1 medium celery root (celeriac), peeled, cut in half, then cut into thick slices
3 tablespoons unsalted butter, at room temperature
Sea salt and freshly ground black pepper

Steps:

  • 1. Fill a large bowl with water, squeeze the half lemon into it, and then add the lemon half as well, Peel the potatoes and the Jerusalem artichokes, placing them directly in the acidulated water.
  • 2. Bring plain water to a boil in the bottom of a vegetable steamer. Place the celery root in the top and cook until it begins to turn tender, 10 minutes. Add the potatoes and cook until the celery root is nearly tender through, 10 minutes. Then add the Jerusalem artichokes and cook until they are tender through, about 10 minutes.
  • 3. Transfer the vegetables to a large bowl, of to the bowl of an electric mixer fitted with the dough blade, and blend to a consistent but slightly chunky purée (do not puré them in a food processor or they will turn to glue). Add the butter and continue mixing until it is incorporated. Season to taste with salt and pepper, and serve piping hot.

CELERY ROOT AND POTATO PURéE



Celery Root and Potato Purée image

The flavors of celery root and potato combine so perfectly that they form a new flavor all its own. Not only are they delicious together in purées, but they also make an excellent gratin (see Potato Gratin, page 318).

Yield 4 servings

Number Of Ingredients 6

1 pound potatoes, preferably a yellow-fleshed variety such as Yellow Finn or Yukon Gold
2 tablespoons butter
1 medium celery root (about 3/4 pound)
3 tablespoons butter
Salt
Milk

Steps:

  • Peel and cut into large pieces: 1 pound potatoes, preferably a yellow-fleshed variety such as Yellow Finn or Yukon Gold.
  • Cook until soft in salted boiling water.
  • Drain. Pass the potatoes through a ricer or food mill and return to the pot. For a chunkier consistency smash with a potato masher right in the pot. Stir in: 2 tablespoons butter.
  • Peel, cut in half, and slice fairly thin: 1 medium celery root (about 3/4 pound).
  • Melt in a heavy-bottomed pan over medium-low heat: 3 tablespoons butter.
  • Add the celery root with: Salt.
  • Cover tightly and cook until quite soft, 12 to 15 minutes, stirring now and then. Lower the heat if the celery root starts to brown. Pass through a food mill, or, for a smoother version, purée in a blender. Stir into the potatoes. If the purée is too thick, thin with: Milk.
  • Taste and add salt or more butter if needed.

POTATO AND CELERY ROOT PURéE



Potato and Celery Root Purée image

Categories     Milk/Cream     Potato     Vegetable     Side     Quick & Easy     Root Vegetable     Fall     Winter     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

1 1 1/4-pound celery root (celeriac), peeled, cut into 1-inch pieces
1 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
Salt
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
Celery salt

Steps:

  • Place celery root and potatoes in large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid. Return vegetables to same saucepan. Add cream and butter and mash until almost smooth. Season with celery salt and pepper. (Can be prepared 1 day ahead. Cover puree and cooking liquid separately and refrigerate. Stir puree over medium heat until heated through, adding reserved cooking liquid if mixture is dry.)

CELERY ROOT AND POTATO PURéE



Celery Root and Potato Purée image

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Ruth writes, "The strong peppery flavor of the celery root marries extremely well with the sweetness of the potato, giving the purée a depth of flavor that is haunting and almost addictive." She's right.

Provided by Belgophile

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/4 lbs celery root, peeled and cubed
3 medium idaho potatoes or 3 medium russet potatoes, peeled and cubed
1 cup milk
1 tablespoon salt, plus additional
salt, to taste
3 -4 tablespoons unsalted butter, at room temperature
3 tablespoons heavy cream or 3 tablespoons additional milk
fresh ground black pepper, to taste
1 pinch of freshly grated nutmeg

Steps:

  • In a large saucepan, combine the celery root, potatoes, 1 cup milk, 1 tablespoon salt, and enough cold water to cover the vegetables. Cover partially and cook over medium heat until the potatoes and celery root are tender, about 30 minutes. Drain.
  • Press the celery root and potatoes through a food mill or potato ricer into a large mixing bowl. Use a wooden spoon to beat in the butter and cream. Beat until the mixture is light and fluffy. Season generously with salt, pepper, and nutmeg. The purée can be kept warm in 150°F over for up to 2 hours.

Nutrition Facts : Calories 337, Fat 15.6, SaturatedFat 9.6, Cholesterol 46.9, Sodium 1930.9, Carbohydrate 44.1, Fiber 6.1, Sugar 3.5, Protein 7.7

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