Celery Root Purée With Harissa Food

CELERY ROOT PUREE

Steps:

• Place celery roots, rice, garlic, and milk in a medium saucepan; season with salt and pepper. Bring to a boil, reduce heat to low, and cook until roots are tender, 15 to 20 minutes (milk may look curdled).
• Pour contents of pan into a food processor; add butter, and process until smooth. Season with salt and pepper. Serve immediately with Lamb Chops with Mint Sauce and Mushrooms.

CELERIAC PUREE (CELERY ROOT PUREE)

Steps:

• Clean and peel celeriac root and cut into chunks.
• Place celeriac root chunks into a large pot of water with garlic cloves (there should be an inch or two of water above the celeriac, basically ensuring that it is fully submerged and covered by the water). Bring to a boil, cover with lid ajar and cook for 20 minutes or until celeriac is tender. Drain. Note: As you are cooking the celeriac, reduce the heat, if necessary, while still maintaining a boil.
• Meanwhile, combine heavy cream, milk, butter and salt in a small saucepan or pot over medium-low heat until warmed through (to remove the chill from the dairy so it doesn't cool down your celeriac when added).
• Place cooked celeriac root into a large mixing bowl, along with cream mixture. Use a hand mixer to combine everything until nice and creamy (alternatively, if you just want to rice and/or mash, that's okay too). Note: If your quantity of celeriac root is less that what was used here, you may want to use a little less of the cream/milk mixture.
• Transfer the puree to a serving dish and top with more melted butter and chives, if desired. Serve and enjoy!

BAKED CELERY ROOT FRIES

Steps:

• Preheat the oven to 225 degrees F (99 degrees C). Line a large baking sheet with aluminum foil and place in the oven to preheat.
• Place celeriac in a bowl; drizzle olive oil over and season with salt and black pepper. Toss fries to coat evenly.
• Remove baking sheet from the hot oven. Transfer fries to the baking sheet in a single layer with some space between them.
• Bake in the preheated oven for 20 minutes.
• While fries bake, combine tomato paste, tomato sauce, apple cider vinegar, harissa, brown rice syrup, coriander, garlic powder, onion powder, and sea salt in a small bowl. Stir to combine until smooth. Add water, 1/4 teaspoon at a time until desired consistency. Set ketchup aside.
• Remove fries from oven and increase oven temperature to 450 degrees F (230 degrees C). Flip fries and return baking sheet to the hot oven. Bake until crispy, about 15 minutes more.
• Serve celery root fries with harissa ketchup.

CELERY ROOT PURéE WITH HARISSA

Steps:

• Fill a saucepan with at least 4 cups of water and bring to a boil over high heat. Meanwhile, prep the celery root. First, cut off the bottom, so the root is upright and stable. Next, cut away the fibrous outer skin, following the shape of the root. Then cut into even ½-inch cubes. Add to the water as it heats up, sprinkle liberally with salt, and add butter. When the water comes to a boil, reduce heat to medium and simmer 30 minutes, uncovered.
• Check the celery root for doneness; it's finished when the cubes are tender. Remove celery root with a slotted spoon and place in a blender along with harissa paste and ¼ cup cooking water. Blend on high to purée, 30 seconds. Taste to adjust seasoning, if necessary.
• Place purée in a bowl, garnish with chives, and serve.

CELERY ROOT PUREE

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 PUREE

Steps:

• Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
• Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.

CELERY ROOT PUREE

Steps:

• Melt 4 tablespoons butter in a 4 quart saucepan. When hot, add onion, cover and simmer over low heat for about 5 minutes or until tender.
• While this is cooking, peel the celery knob with a stainless steel knife, chop it roughly, then grate it in a food processor.
• Add celery knob to saucepan along with potato, 1/2 cup of water, salt and pepper. Cover and simmer over low heat for 20 to 25 minutes or until celery knob is tender.
• Transfer contents of saucepan to a food mill or processor and puree with butter or cream; adjust salt and pepper and garnish with parsley.

CELERY-ROOT PURéE WITH TRUFFLE BUTTER

Steps:

• Cover celery root and potatoes with cold salted water by 2 inches in a 4- to 6-quart heavy pot, then simmer, covered, until celery root is very tender, about 15 minutes.
• While vegetables are simmering, bring cream, truffle butter, salt, and pepper just to a simmer, stirring until butter is melted.
• Drain vegetables in a colander and transfer to a food processor. Add hot cream mixture in a steady stream, pulsing until smooth. (Alternatively, mash vegetables with hot cream mixture using a potato masher.)

CELERY ROOT PURéE

Steps:

• Bring milk, water, and salt just to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.
• Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper. Do ahead Celery root puree can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.
• Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.

CELERY ROOT PURéE WITH TOASTED HAZELNUTS

Steps:

• Place celery root and potatoes in a large heavy pot. Add cold water to cover; season with salt. Bring to a boil over medium-high heat. Reduce heat; simmer until vegetables can be pierced with a fork, 20-25 minutes.
• Drain vegetables well. Pass vegetables through food mill or potato ricer into same pot.
• Meanwhile, bring cream and milk just to a simmer in a medium saucepan; remove from heat. Stir vegetable purée constantly over medium-low heat until excess moisture evaporates, about 2 minutes.
• Stir butter into purée a few pieces at a time, blending between additions. Remove from heat; slowly fold in cream mixture until a smooth purée forms. Season to taste with salt and pepper. DO AHEAD: Purée can be made 1 day ahead. Cover; chill. Rewarm in a microwave or in a heatproof bowl set over a large pot of simmering water.
• Strain hot purée through a medium-mesh sieve into a serving bowl (this makes the texture especially smooth and creamy). Drizzle with oil; scatter hazelnuts over.

CELERY-ROOT PURéE

Steps:

• Simmer celery root, garlic, broth, and salt in a 1- to 2-quart heavy saucepan, covered, until celery root is very tender, 12 to 15 minutes. Purée mixture with cream and butter in a food processor until smooth.

CELERY ROOT PUREE

Steps:

• 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.
• Peel and cube the potatoes and add the potatoes and the garlic to the saucepan. Season the water liberally with salt and bring to a boil. Reduce the heat to a simmer and cook until the vegetables are tender enough to be crushed with a fork, 20 to 25 minutes.
• Drain the vegetables and empty them into a food mill fitted with a fine disk. Turn the crank, pressing the vegetables through the disk into a clean saucepan underneath. You may need to reverse the blade a time or two to clear any tough fibers that are caught in the disk. Scrape the purée on the underside of the disk into the saucepan. Depending on the size of your food mill, you may need to purée the vegetables in two batches to accommodate them comfortably.
• Place the saucepan over medium heat and stir the ground vegetables with a wooden spoon until they form a smooth paste. The heat is also drying excess moisture out of the vegetables; stop when a dry film begins to form on the bottom of the pan. Beat in the butter and when it is thoroughly incorporated, beat in the whipping cream to make a silky purée.
• Season the purée to taste with more salt if necessary, white pepper and a pinch of nutmeg and spoon it into a serving bowl.
• If you like, place a knob of butter on top to melt into the mixture.