Celery Root Puree
From a Chef's Kitchen
Celery root (aka celeriac) puree is creamy, dreamy and better than mashed potatoes!
- 2 pounds celery root (about 3 medium without stalks and leaves), peeled and cubed
- ½ medium onion, coarsely chopped
- 8 whole cloves garlic (peeled)
- chicken broth (or stock) to cover (2-3 cups)
- 1 large Russet potato, peeled and cubed
- salt (to taste)
- 2 tablespoons unsalted butter (softened), plus more for topping if desired
- ¼ cup heavy cream
- freshly ground black pepper (to taste)
- chopped fresh celery leaves or parsley (for garnish)
- Combine celery root, onion, garlic and chicken broth/stock in a medium saucepan. Bring to a boil, cover and reduce heat to medium-low. Simmer for 20 minutes or until celery root is very tender.
- Meanwhile, cook the potato in a separate saucepan in salted water until tender.
- When celery root is fully cooked, drain off excess chicken broth/stock (reserve for another use if desired), leaving about 1/4 cup broth/stock in the saucepan with vegetables. Add the butter and cream. Puree with an immersion blender until smooth.
- Drain the potato. Push through a potato ricer into the puree and gently fold it into the puree. Season to taste with salt and black pepper.
- Garnish with chopped fresh celery leaves or parsley and extra butter if desired.