Celery Root Puree
Celery root is one ugly vegetable that hides its true beauty in a creepy, hairy skin. I learned about the joys of celery root during my time working in a French restaurant that featured the root, also know as celeriac in creamy soups, in a raw aioli dressed salad they called celery root remoulade and also in a buttery rich celery root puree.
When purchasing celery roots select firm roots that are heavy for their size, when past their prime celery roots can get spongy on the inside and that is not very nice. I usually don’t mess around with the bumpy skin on the bottom of the root and slice the bottom of the root off and then peel the rest with a vegetable peeler. Like an apple, once peeled celery roots begin to oxidize so to prevent browning hold peeled celery root in acidulated water (a bowl of water with a large squeeze of lemon or splash of vinegar).
Adding celery root to a pot of mashed potato is a great intro but this creamy smooth puree is a wonderful introduction to this under appreciated vegetable.
2 celery roots, peeled and cut into even pieces.
1 Tp white pepper (I love white pepper but it can be spicy, use caution)
1 Tp salt
1 stick of butter
Up to 1/4 C cream, as desired to texture.
Cook celery root in salted water until soft. Drain and add to blender with butter, salt and white pepper and blend. If the mixture needs some additional liquid to start the blending process add a splash of cream. Taste for seasoning and if you like a thinner puree add the rest of the cream. A puree of just the vegetables will be sturdier but I like it creamy and light, yet still thick enough to hold together on the plate. Serve warm.
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