Celery Root Puree
 

Celery Root Puree

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Perfect for soups, savory bread puddings or even as a mashed potato substitute.

SERVING SIZE

serves 6 as a side

INGREDIENTS

2 large celery roots, peeled and cut into 1-inch cubes

3 cups whole milk

2 cups water

2 tablespoons butter, sliced

1 teaspoon sea salt

1/8 teaspon ground pepper

 

INSTRUCTIONS

Peel the celery root and cut it into 1-inch cubes.  

Bring milk, water and celery root to a simmer in a medium saucepan over medium heat. Reduce the heat and simmer until tender, about 30 minutes.

Reserve 1 cup of the cooking liquid, then drain.

In a food processor or blender, puree the celery root, butter, salt and pepper until smooth and the consistency of thinned mashed potatoes.

Add some of the reserved cooking liquid, if necessary, for the right consistency.

Make Ahead Tip: Cover and refrigerate for up to 2 days; gently reheat on the stovetop, adding a little milk or water, if needed.

  PRINT VERSION

vegetable plate

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