Puree Of Celeriac Recipes

CELERIAC PURéE

Steps:

• Melt the butter in a large pan with the vegetable oil, then add the celeriac and a large pinch of salt. Cut a round piece of baking paper the same size as the pan and use to cover the celeriac. Cook gently for 20 minutes, stirring regularly, until the celeriac is very soft and starting to collapse. If it starts to stick, add a splash of water to the pan.
• Meanwhile, bring the double cream to the boil in a small pan.
• Tip the celeriac and butter into a food processor and whizz until smooth. Add the double cream, a splash at a time, between blends, until it is a light puréed consistency. Season and push through a fine sieve. Reheat to serve.

PUREE OF CELERIAC

Steps:

• Simmer the celery root in water to cover until soft (about 10 to 15 minutes).
• Puree in a food mill and return to saucepan. Add salt, pepper, cream and nutmeg. The puree should have a consistency similar to mashed potatoes.
• Before serving, dot with butter.

PUREE OF CELERIAC SOUP WITH GLAZED CELERIAC AND CURRIED APPLE

Steps:

• Make the Stock: Combine all the ingredients in a large pot and bring to a boil. Lower the heat and simmer for 45 minutes. Strain the stock, return to the pot, and bring to a boil. Reduce the stock to 2 1/2 cups. (The stock can be made up to 3 days in advance and refrigerated, covered.)
• Make the Soup: Combine all of the ingredients in a non-reactive pot, season with salt, to taste, and bring to a boil. Lower the heat and simmer until the celeriac is tender.
• Strain the soup, reserving the celeriac and liquid separately. Working in small batches, puree the celeriac with enough liquid to let the blender blades spin, and transfer to a bowl. Whisk enough liquid into the puree to reach a soup-like consistency. Strain the soup through a fine-mesh sieve. . (The soup can be made up to 3 days in advance and refrigerated, covered.)
• To make the Glazed Celeriac: Combine all the ingredients in a large skillet over medium heat and cook, stirring occasionally, until the water has evaporated and the celeriac is glazed. Set aside.
• To make the Curried Apple and Celery: Preheat the oven to 300 degrees F. Combine the honey, butter, curry powder, and salt in a medium oven-proof skillet and cook, until fragrant and bubbling, stirring occasionally over medium heat. Add the apples and baste them with the curry mixture, using a kitchen spoon. Transfer the skillet to the oven and bake, basting every 15 minutes, until the apples are tender and glazed, about 1 hour. Let the apples and cool. Core the apples and cut into slices about 1/16 inch thick. Set aside. (The apples can be made up a day in advance and refrigerated, covered.)
• Meanwhile, bring a small saucepan of salted water to a boil. Using a peeler, peel the celery, removing the strings. Thinly slice the celery on the diagonal, add to the water, and cook until crisp-tender, about 30 seconds. Using a slotted spoon, transfer the celery to a bowl of ice-water, to stop the cooking. Drain and set aside.
• When ready to serve, arrange the glazed celeriac, curried apple, and celery in the bottom of 8 soup plates. Meanwhile, bring the soup to a boil in a teapot. Place the soup plates in front of your eagerly awaiting guests, and dramatically pour the soup from the teapot into each plate.

CELERIAC PUREE

Steps:

• Brush excess dirt off of the celeriac. Cut off the bottoms and tops, cut into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Cut into 1/2-inch thick dice.
• Heat the olive oil in a 4-quart saucepan over low heat just until it shimmers. Add the celeriac, garlic, salt and pepper and cook, stirring frequently, just until it begins to soften, approximately 5 minutes. Increase the heat to medium-high and add the water. Bring to a boil and cook until the celeriac is tender and easily pierced with a fork, approximately 20 minutes. Drain the celeriac through a colander and return to the pot. Using a stick blender, puree until no lumps are present, approximately 1 minute. Place the butter and heavy cream into a microwave proof bowl and heat just until the butter is melted, approximately 45 seconds. Add the cream and butter and continue to puree with the stick blender for another minute. Serve warm.

CELERIAC PUREE

Steps:

• Peel and cut the celeriac into roughly 1-inch/2.5 cm pieces. Put the milk, lemon juice, and bay leaf in a large pot, pour over 8-cups/2 liters water. Add the salt, bring to a boil, and simmer until the celeriac is very tender.
• Drain, reserving 1 cup/250 ml of the liquid. Remove the bay leaf. Stir the butter and cream into the celeriac, then puree until very smooth in a blender, adding as much of the reserved cooking liquid as needed to achieve a soft, smooth consistency. Season with pepper and salt, and serve.