Celery Root Puree with Bacon, Garlic, and Parsley Topping
An earthy, buttery puree brings elegance—and intrigue—to your holiday table.
Gather Your Ingredients
Celery RootKey Equipment
Before You Begin
When buying celery root, look for one with few roots for easy peeling and minimal waste. Use a chef's knife to peel the celery root: Trim the top and bottom of the root first, and then cut the skin away from the sides. Once it's prepped, you should have about 1½ pounds of celery root. While the celery root puree can be made in advance, the topping should be made as close to serving as possible. If desired, freeze the bacon for 15 minutes to make it easier to chop.
Instructions
1.
FOR THE CELERY ROOT: 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. While celery root cooks, make topping.
3.
FOR THE TOPPING: Combine bacon, water, and garlic in 8-inch nonstick skillet and cook over medium-high heat until water has evaporated and bacon and garlic are browned and crispy, 8 to 10 minutes.
4.
Uncover celery root mixture and cook, stirring vigorously to further break down vegetables and thicken remaining cooking liquid, about 1 minute. Transfer celery root mixture to clean, dry food processor. Add cream and process until smooth, about 40 seconds. Season with salt to taste. Transfer to serving bowl. Stir parsley into topping, sprinkle over celery root puree, and serve. (Ungarnished 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.)
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