Celery Root And Potato Purée With Chervil Céleri Rave En Purée Recipes
CELERY ROOT-POTATO PURéE
Provided by David Tanis
Categories quick, side dish
Time 30m
Yield About 6 cups
Number Of Ingredients 6
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
CELERY ROOT (CELERI-RAVE PUREE)
Provided by Pierre Franey
Categories easy, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Peel the celery and cut it into one-inch cubes. There should be about six cups.
- Put the celery in a kettle and add cold water to cover. Add salt to taste. Bring to a boil and cook until tender, about 15 minutes. Drain well.
- Put the pieces into the container of a food processor and add the butter. Start processing while gradually adding the hot milk, salt, pepper and nutmeg. Spoon into a saucepan and reheat. Serve.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 687 milligrams, Sugar 6 grams, TransFat 0 grams
CELERY ROOT AND POTATO PUREE
Steps:
- Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
- Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.
CELERY ROOT AND POTATO PURéE WITH CHERVIL (CéLERI RAVE EN PURéE)
Provided by Raquel Carena
Categories Milk/Cream Herb Potato Side Steam Vegetarian Quick & Easy Celery Root Vegetable Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Peel potatoes and celery root. Cut into 1-inch chunks. Steam in a large steamer set over boiling water, covered, until very tender, 30 to 40 minutes.
- Force through food mill into a bowl. Stir in cream, chervil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Season with additional salt.
CELERY ROOT PUREE
I joke that celery root tastes like celery if celery actually tasted good; for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon.
Provided by Chef John
Categories Side Dish Vegetables
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
- Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 14.7 g, Cholesterol 28.3 mg, Fat 9.2 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 232.9 mg, Sugar 2.2 g
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