Celery Root Puree
An earthy, buttery puree brings elegance—and intrigue—to your holiday table.
Gather Your Ingredients
Key Equipment
Before You Begin
When buying celery root, look for one with few roots for easy peeling and minimal waste. Once it's prepped, you should have about 1½ pounds of celery root. Garnish the puree with 1 tablespoon of minced fresh herbs such as chives, parsley, chervil, or tarragon, if desired.
Instructions
1.
Working in 2 batches, pulse celery root and potato in food processor until finely chopped, about 20 pulses per batch; transfer to bowl. (You should have about 4½ cups chopped vegetables.)
2.
Melt butter in large saucepan over medium heat. Stir in celery root–potato mixture, water, salt, and baking soda. Cover and cook, stirring often (mixture will stick but cleans up easily), until vegetables are very soft and translucent and mixture resembles applesauce, 15 to 18 minutes.
3.
Uncover and cook, stirring vigorously to further break down vegetables and thicken remaining cooking liquid, about 1 minute. Transfer vegetable mixture to clean, dry food processor. Add cream and process until smooth, about 40 seconds. Season with salt to taste. Transfer to bowl and serve. (Puree can be cooled and refrigerated for up to 2 days. Before serving, microwave puree on medium-high power in covered bowl, stirring often, until hot throughout, 7 to 10 minutes.)
Test Kitchen Techniques
Recommended Reading
More From America's Test Kitchen
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.