Thomas Josephs Celery Root Puree Recipes

PURéE OF CELERY ROOT SOUP

Steps:

• In a saucepan over medium heat, heat 3 tablespoons oil and add leek, onion, celery and garlic. Sauté until softened but not browned, about 4 minutes.
• Add celery root and stock, and bring to a boil. Reduce heat to low and simmer until celery root is tender when pierced with a knife, about 20 minutes.
• Using a blender and working in batches, purée soup until smooth. Add remaining 1 tablespoon oil and milk as needed to enrich soup. Season with salt and pepper to taste. If desired, soup may be cooled, covered and refrigerated for up to 24 hours before serving. Reheat gently just until steaming.
• To serve, divide soup among four bowls. Garnish with chervil or tarragon, and serve hot.

CELERY ROOT, POTATO AND APPLE PURéE

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.

CELERY ROOT PUREE

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.

CELERY ROOT PURéE

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.

CELERY-ROOT PUREE

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.)

CELERY-ROOT PURéE WITH TRUFFLE BUTTER

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.)

CELERY ROOT-POTATO PURéE

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.

CELERY ROOT AND POTATO PURéE WITH CHERVIL (CéLERI RAVE EN PURéE)

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.

THOMAS JOSEPH'S CELERY ROOT PUREE

Steps:

• Place celery root in a medium saucepan and cover with water. Season with salt and bring to a boil, then reduce to a rapid simmer. Cook, partially covered, until very tender and easily pierced, 15 to 25 minutes; drain.
• Heat milk and butter in a small saucepan until butter is melted and mixture is hot.
• Puree celery root and milk mixture in a blender until smooth, about 2 minutes. Strain through a sieve, pressing on solids with a rubber spatula to extract as much puree as possible. Season with salt and pepper. (If puree is too loose, cook, stirring, over medium heat until thickened to desired consistency.)