Celery Root And Potato Purée With Chervil Céleri Rave En Purée Food

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CELERY ROOT AND POTATO PUREE



Celery Root and Potato Puree image

Provided by Anne Burrell

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready to use
Kosher salt
1 large celery root, tough outer parts removed, cut into 1-inch cubes
1 to 1 1/2 cups heavy cream
1 stick cold butter, cut into pats

Steps:

  • Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
  • Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.

CELERY ROOT AND POTATO PURéE WITH CHERVIL (CéLERI RAVE EN PURéE)



Celery Root and Potato Purée with Chervil (Céleri Rave en Purée) image

Provided by Raquel Carena

Categories     Milk/Cream     Herb     Potato     Side     Steam     Vegetarian     Quick & Easy     Celery     Root Vegetable     Fall     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 1/2 pounds Yukon Gold potatoes
1 1/2 pounds celery root (celeriac)
1 cup heavy cream
1/4 cup chopped chervil
Equipment: a food mill or potato ricer

Steps:

  • Peel potatoes and celery root. Cut into 1-inch chunks. Steam in a large steamer set over boiling water, covered, until very tender, 30 to 40 minutes.
  • Force through food mill into a bowl. Stir in cream, chervil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Season with additional salt.

CELERY ROOT AND POTATO PUREE



Celery Root and Potato Puree image

This is a delicious, low-carb way to trick-out your standard mashed potatoes. By using half celery root we'll not only save a bunch of carbs, but more we'll create something very delicious and unique.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 6

2 russet potatoes, peeled and cut into chunks
1 large celery root, peeled and cut into chunks
¼ cup butter
1 pinch freshly grated nutmeg, or to taste
salt and freshly ground black pepper to taste
¼ cup heavy whipping cream

Steps:

  • Place potatoes and celery root into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and coarsely mash with a potato masher.
  • Mash butter, nutmeg, salt, and black pepper into potato mixture until desired consistency is reached. Fold cream into puree until just combined.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 37.6 g, Cholesterol 50.9 mg, Fat 17.8 g, Fiber 6 g, Protein 5.6 g, SaturatedFat 11 g, Sodium 332.6 mg, Sugar 4.1 g

CELERY ROOT PUREE



Celery Root Puree image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds celery root (2 to 3), peeled and cut into 1-inch cubes
4 cups whole milk
Kosher salt
Pinch freshly grated nutmeg

Steps:

  • Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot.
  • Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary.

CELERY ROOT AND POTATO PURéE



Celery Root and Potato Purée image

The flavors of celery root and potato combine so perfectly that they form a new flavor all its own. Not only are they delicious together in purées, but they also make an excellent gratin (see Potato Gratin, page 318).

Yield 4 servings

Number Of Ingredients 6

1 pound potatoes, preferably a yellow-fleshed variety such as Yellow Finn or Yukon Gold
2 tablespoons butter
1 medium celery root (about 3/4 pound)
3 tablespoons butter
Salt
Milk

Steps:

  • Peel and cut into large pieces: 1 pound potatoes, preferably a yellow-fleshed variety such as Yellow Finn or Yukon Gold.
  • Cook until soft in salted boiling water.
  • Drain. Pass the potatoes through a ricer or food mill and return to the pot. For a chunkier consistency smash with a potato masher right in the pot. Stir in: 2 tablespoons butter.
  • Peel, cut in half, and slice fairly thin: 1 medium celery root (about 3/4 pound).
  • Melt in a heavy-bottomed pan over medium-low heat: 3 tablespoons butter.
  • Add the celery root with: Salt.
  • Cover tightly and cook until quite soft, 12 to 15 minutes, stirring now and then. Lower the heat if the celery root starts to brown. Pass through a food mill, or, for a smoother version, purée in a blender. Stir into the potatoes. If the purée is too thick, thin with: Milk.
  • Taste and add salt or more butter if needed.

POTATO AND CELERY ROOT PURéE



Potato and Celery Root Purée image

Categories     Milk/Cream     Potato     Vegetable     Side     Quick & Easy     Root Vegetable     Fall     Winter     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

1 1 1/4-pound celery root (celeriac), peeled, cut into 1-inch pieces
1 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
Salt
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
Celery salt

Steps:

  • Place celery root and potatoes in large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid. Return vegetables to same saucepan. Add cream and butter and mash until almost smooth. Season with celery salt and pepper. (Can be prepared 1 day ahead. Cover puree and cooking liquid separately and refrigerate. Stir puree over medium heat until heated through, adding reserved cooking liquid if mixture is dry.)

CELERY ROOT AND YUKON POTATO PUREE



Celery Root and Yukon Potato Puree image

Celery root (also called celeriac) adds a mild earthy flavor to this creamy side dish. Thin the puree with some warm milk or low-sodium broth for a silky, satisfying soup.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Number Of Ingredients 5

1 3/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 large celery root (about 1 3/4 pounds), peeled and cut into 1-inch pieces
Coarse salt and ground pepper
1 cup whole milk
6 tablespoons (3/4 stick) cold unsalted butter

Steps:

  • In a large pot, bring potatoes and celery root to a boil in salted water. Reduce to a rapid simmer and cook until vegetables are tender when pierced with a knife, about 15 minutes; drain and transfer vegetables to a food processor. Add milk and butter. Puree until smooth, scraping down side as needed. Season with salt and pepper and transfer to a serving dish. Serve warm.

Nutrition Facts : Calories 270 g, Fat 13 g, Fiber 5 g, Protein 7 g, SaturatedFat 8 g

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