CELERY ROOT PUREE
Provided by Michael Symon : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot.
- Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary.
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 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-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 PURéE WITH TRUFFLE BUTTER
Categories Potato Side Thanksgiving Vegetarian Quick & Easy Wheat/Gluten-Free Root Vegetable Fall Boil Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 side-dish servings
Number Of Ingredients 6
Steps:
- Cover celery root and potatoes with cold salted water by 2 inches in a 4- to 6-quart heavy pot, then simmer, covered, until celery root is very tender, about 15 minutes.
- While vegetables are simmering, bring cream, truffle butter, salt, and pepper just to a simmer, stirring until butter is melted.
- Drain vegetables in a colander and transfer to a food processor. Add hot cream mixture in a steady stream, pulsing until smooth. (Alternatively, mash vegetables with hot cream mixture using a potato masher.)
POTATO, CELERY ROOT, AND JERUSALEM ARTICHOKE PURéE
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 PUREE
Last Thanksgiving, Susy Davidson, food editor of Food & Wine magazine, prepared this wonderful celery-root puree in the microwave oven. This cooking method makes for a richer-tasting puree.
Provided by Patricia Wells
Categories side dish
Time 30m
Yield Six to eight servings
Number Of Ingredients 4
Steps:
- Place the celery root in a baking dish, dot with the butter and cover. Microwave at high - stirring once -until the celery root is soft and gives no resistance when pierced with a fork, about 20 to 25 minutes.
- Transfer the celery root to the bowl of a food processor. Add the cream and process until smooth. Taste for seasoning. (This can be prepared ahead earlier in the day and reheated.)
Nutrition Facts : @context http, Calories 69, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams
POTATO AND CELERY ROOT PURéE
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
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 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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