Celery Root Puree
4 each celery root
2 cloves garlic, peeled
Salt
Butter
Whipping Cream
Salt and Pepper
Peel the celery root. Cut off the knobby top and bottom. Set the root upright on a cutting board and trim away the tough outer peel with a chef's knife. Cut into roughly 1-inch cubes and place in a large saucepan with cold water. Add the garlic to the saucepan and season the water liberally with salt. Bring to a boil, reduce heat to a simmer and cook until the celery root is tender enough to be crushed with a fork - approx. 20 to 25 minutes. Drain the celery root thoroughly. mash with a potato masher. Add butter and gradually add cream, beating the mixture with an emersion blender or hand mixture until the puree becomes silky. Season with salt and pepper.
2 cloves garlic, peeled
Salt
Butter
Whipping Cream
Salt and Pepper
Peel the celery root. Cut off the knobby top and bottom. Set the root upright on a cutting board and trim away the tough outer peel with a chef's knife. Cut into roughly 1-inch cubes and place in a large saucepan with cold water. Add the garlic to the saucepan and season the water liberally with salt. Bring to a boil, reduce heat to a simmer and cook until the celery root is tender enough to be crushed with a fork - approx. 20 to 25 minutes. Drain the celery root thoroughly. mash with a potato masher. Add butter and gradually add cream, beating the mixture with an emersion blender or hand mixture until the puree becomes silky. Season with salt and pepper.
Comments