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
DANIEL HUMM'S CELERY ROOT PUREE
Try a new way to enjoy this delicious root vegetable with this recipe from chef Daniel Humm's "Eleven Madison Park: The Cookbook."
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Place celery root and half-and-half in a medium saucepan over medium heat. Place thyme and garlic in a piece of cheesecloth; tie with kitchen twine to enclose. Add to saucepan.
- When liquid comes to a boil, immediately reduce heat to low and simmer until celery root is tender, 20 to 25 minutes.
- Remove and discard cheesecloth packet. Strain, reserving both celery root and cooking liquid. Transfer celery root to jar of blender and blend, incorporating enough of the cooking liquid to make smooth but not loose. With the blender running, add butter. Season with salt. Use immediately or cool completely in an ice-water bath. Transfer to an airtight container and keep refrigerated until ready to use.
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 PURéE
An easy Celery Root Purée recipe. Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.
Provided by Dorie Greenspan
Categories Milk/Cream Food Processor Herb Onion Potato Side Vegetarian Quick & Easy Root Vegetable Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Bring milk, water, and salt just to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.
- Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper. Do ahead Celery root puree can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.
- Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.
DANIEL BOULUD'S SHORT RIBS BRAISED IN RED WINE WITH CELERY DUO
Categories Beef Braise Dinner Beef Rib Celery Red Wine Parade Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- 1. Pour the wine into a large saucepan set over medium heat. When the wine is hot, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat.
- 2. Center a rack in the oven and preheat to 350°F.
- 3. Warm the oil in a large, heavy, ovenproof pot over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust half of the ribs with about 1 tablespoon flour. Then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on each side, until well-browned. Transfer the ribs to a plate. Repeat with remaining ribs. Remove all but 1 tablespoon of the fat from the pot, lower the heat under the pot to medium and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute.
- 4. Add the wine, ribs and broth to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 1/2 hours or until the ribs are very tender. Every 30 minutes, skim and discard fat from the surface. (It's best to make the recipe to this point, cool and chill the ribs and broth in the pan overnight; scrape off the fat the next day. Rewarm before continuing.)
- 5. Carefully transfer the meat to a platter; keep warm. Boil the pan liquid until it has reduced to 1 quart. Season with salt and white pepper and pass through a fine strainer; discard the solids. (The ribs and sauce can be combined and kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently, on top of the stove or in a 350°F oven.)
- 6. To serve, spoon the celery root puree into the center of 8 plates and top each with a short rib. Cross 2 pieces of braised celery over each serving. Pour the sauce onto the plate around the puree.
DANIEL BOULUD'S CELERY ROOT PUREE
This celery root puree is courtesy of chef Daniel Boulud, owner of Bar Boulud, and is used in his recipe for Salmon with Salsify.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Place garlic, sage, and thyme in a piece of cheesecloth; tie with kitchen twine to enclose. Place in a medium saucepan along with celery root and enough milk to cover (you may not need to use all the milk). Bring to a simmer over medium heat; continue simmering until celery root is tender, 20 to 30 minutes. Strain mixture through a fine mesh sieve set over a medium bowl, reserving 1/2 cup of milk and discarding cheesecloth bundle.
- In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind.
- Transfer one-third of the celery root, reserved milk, and browned butter to the jar of a blender; blend until smooth. Slightly mash remaining celery root with a wooden spoon or a potato masher. Stir in pureed celery root mixture and chives; season with salt and pepper. Serve immediately.
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