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 APPLE PUREE
Steps:
- Melt the butter over medium heat in a shallow pot or large saute pan. Add the fennel, celery root, potatoes, apples, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Saute the vegetables, stirring occasionally, until they begin to soften, about 4 to 5 minutes. Add the cider and tightly cover the pot. Simmer over low heat (I pull the pot halfway off the heat) for 30 to 40 minutes, stirring occasionally, until the vegetables are very soft. If the vegetables begin to burn or they seem dry, add another few tablespoons of apple cider or some water.
- When the vegetables are cooked, add the cream and cook for 1 more minute. Transfer the mixture to a food mill fitted with the coarsest blade and process. (You can also use a food processor but the texture will be smoother than with the food mill.) Taste for salt and pepper and return to the pot to keep warm. Serve warm.
CELERY ROOT AND APPLE PURéE
This celery root purée is satiny-smooth, with a natural tang from the apple and just enough curry powder to make it interesting. I like to make a little extra and keep it on hand to thicken vinaigrettes and fold into stir-fries.
Provided by Michael Anthony
Categories condiment
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Slice off one end of the celery root, making a flat edge so the vegetable doesn't roll around. Cutting in a downward motion, remove the outer skin until the root is completely peeled. Repeat with the other celery root. Cut into even, medium-sized chunks, then place in a stockpot along with milk and enough water to cover the vegetables. Bring to a simmer.
- Peel and cut two apples into large chunks. Add to the simmering celery root, along with the caramelized onion, curry powder, turmeric, and a pinch of salt. Simmer until the celery root is completely tender, about 15-20 minutes.
- When the celery root and apples are soft and liquid has reduced a bit, taste; add more salt if necessary. Using a slotted spoon, add the solids to the food processor, followed by the liquid (to control the desired smoothness of the puree). Purée, then add butter and another pinch of salt; purée again until smooth. Cut remaining apple into matchstick-sized pieces; garnish purée with apple and walnuts before serving.
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-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 AND APPLE PURéE
Categories Fruit Vegetable Side Christmas Easter Vegetarian Apple Celery Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 8
Steps:
- Peel celery root with a sharp knife, then cut into 1-inch cubes. Peel and core apples, then cut into 1-inch pieces.
- Melt butter in a 6- to 8-quart heavy pot over moderately low heat, then add celery root, apples, and salt and stir to coat with butter. Cover with a tight-fitting lid and cook (without adding liquid), stirring occasionally, until celery root is tender, 50 minutes to 1 hour.
- Purée mixture in batches in a food processor until smooth, about 2 minutes per batch. Return purée to pot and stir in cream, white pepper, and nutmeg. Reheat, covered, over moderate heat, stirring occasionally, until hot, about 5 minutes.
CELERY ROOT AND POTATO PUREE
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
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.
CELERY ROOT AND APPLE PUREE
I just watched Barefoot Contessa and Ina made this wonderful recipe that I think would be very good for our Christmas Eve dinner with the family. From her Barefoot Contessa Back to Basics Thanksgiving Countdown 2008 show on Food Network.
Provided by lauralie41
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow pot or large saute pan over medium heat melt butter. Saute the fennel, celery root, potatoes, and apples with the 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper, stirring occasionally, until the vegetables begin to soften or about 4 to 5 minutes. Add the cider and cover the pot tightly with a lid. Over low heat simmer for 30 to 40 minutes, stirring occasionally, until the vegetables are tender. If the vegetables seem to dry add a few more tablespoons of apple cider or water.
- When the vegetables are cooked stir in the cream and cook for 1 minute. Using a food mill fitted with the coarsest blade process vegetable mixture. A food processor can also be used but will result in a smoother texture.
- Taste and season with salt and pepper if needed than return to pot to keep warm until serving.
CELERY ROOT AND APPLE PUREE
Provided by R. W. Apple Jr.
Categories dinner, appetizer
Time 45m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Fill a large pot half full of water, and add celery root and salt to taste. Place pot over high heat, and bring to a boil. Add potatoes, and return to boil. Add apples, return to boil and cook until vegetables are tender, about 15 minutes. Drain.
- Puree vegetables and apples in batches using a food mill or food processor. Return to the pot over low heat, add butter and nutmeg, and salt and pepper to taste. Stir just until reheated. Remove to a serving dish, and keep warm until ready to serve.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 556 milligrams, Sugar 2 grams, TransFat 0 grams
CELERY ROOT, POTATO AND APPLE PURéE
Classic celery root and potato purées combine two parts potatoes with one part celery root. I've reversed the proportion here for a lighter purée that also incorporates apple - the "secret ingredient." Rather than milk, I usually use the broth from the celery root and apples.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, side dish
Time 30m
Yield Serves six
Number Of Ingredients 7
Steps:
- Place the potatoes in one saucepan and the celery root and apples in another. Barely cover with water and add salt to taste to each, about 1/2 teaspoon. Bring to a boil, reduce the heat and simmer until tender, 15 to 20 minutes.
- Drain the potatoes, and return to the pot. Cover tightly, and allow to sit for five minutes to steam and dry out. Drain the celery root and apples through a strainer set over a bowl. Purée all of the produce using a food mill or a potato ricer. Stir together, and whisk in the milk or the broth until the mixture is fluffy. Add the butter or walnut oil to the hot purée, stir until the butter melts, and season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 638 milligrams, Sugar 6 grams
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