CELERY ROOT-POTATO PURéE
Provided by David Tanis
Categories quick, side dish
Time 30m
Yield About 6 cups
Number Of Ingredients 6
Steps:
- Put the celery root, potatoes and garlic cloves in a soup pot. Cover with cold water and salt generously, then boil over medium-high heat until tender, about 15 minutes. Drain and press through a ricer or the large holes of a food mill, then return to the pot. (If you prefer a rough-textured purée, mash with an electric beater or a hand-held potato-masher.)
- Over medium-low heat, whisk in the milk or half-and-half until the thickness of the purée is to your liking. It shouldn't be too stiff. Whisk in the butter and incorporate. Taste for salt and adjust. Make sure the purée is heated through. May be made up to 2 hours in advance, held at room temperature, and reheated in a double boiler.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 508 milligrams, Sugar 3 grams, TransFat 0 grams
CELERY ROOT PUREE
Provided by Michael Symon : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 4
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.
SEARED SCALLOPS WITH TRUFFLED POTATO CELERY ROOT PUREE
Steps:
- Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the potatoes, celery root, heavy cream, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat to very low, cover the pan, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful?don't let the vegetables scorch on the bottom of the pan!
- In two batches, pour the leek and potato mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely pureed. Return the puree to the saute pan, stir in the truffle butter, taste for seasonings, and keep warm over very low heat. If the puree gets too thick, add a little more heavy cream.
- If it hasn't already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat. Add the grapeseed oil and, when the oil is almost smoking hot, add the scallops in a single layer. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don't crowd the scallops or they'll steam rather than sear. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through.
- Spoon the warm puree onto 3 dinner plates. Place the scallops on the puree, drizzle with the basil oil, and sprinkle with the chives. Serve warm.
EASY CELERY ROOT AND POTATO PUREE
This easy side dish is an impressively tasteful (and uncomplicated) addition to any holiday meal. It combines celery and potatoes into one fluffy and delicious purée.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add celery root and potatoes; reduce to a simmer, cover, and cook until tender, 15 to 20 minutes.
- Working in batches, transfer celery root, potatoes, half-and-half, and butter to a food processor; puree until smooth. Season with salt.
Nutrition Facts : Calories 189 g, Fat 10 g, Fiber 4 g, Protein 5 g
CELERY ROOT PUREE
I joke that celery root tastes like celery if celery actually tasted good; for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon.
Provided by Chef John
Categories Side Dish Vegetables
Time 30m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 14.7 g, Cholesterol 28.3 mg, Fat 9.2 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 232.9 mg, Sugar 2.2 g
CELERY-ROOT PURéE WITH TRUFFLE BUTTER
Categories Potato Side Thanksgiving Vegetarian Quick & Easy Wheat/Gluten-Free Root Vegetable Fall Boil Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 side-dish servings
Number Of Ingredients 6
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, POTATO AND APPLE PURéE
Classic celery root and potato purées combine two parts potatoes with one part celery root. I've reversed the proportion here for a lighter purée that also incorporates apple - the "secret ingredient." Rather than milk, I usually use the broth from the celery root and apples.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, side dish
Time 30m
Yield Serves six
Number Of Ingredients 7
Steps:
- Place the potatoes in one saucepan and the celery root and apples in another. Barely cover with water and add salt to taste to each, about 1/2 teaspoon. Bring to a boil, reduce the heat and simmer until tender, 15 to 20 minutes.
- Drain the potatoes, and return to the pot. Cover tightly, and allow to sit for five minutes to steam and dry out. Drain the celery root and apples through a strainer set over a bowl. Purée all of the produce using a food mill or a potato ricer. Stir together, and whisk in the milk or the broth until the mixture is fluffy. Add the butter or walnut oil to the hot purée, stir until the butter melts, and season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 638 milligrams, Sugar 6 grams
CELERY ROOT AND POTATO PUREE
Celery root refines homey mashed potatoes in this tasty side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Put celery root, thyme sprig, and garlic into a small saucepan. Cover with cold water by 1 inch. Bring to a boil. Reduce heat; add 2 teaspoons salt and the potato. Simmer until vegetables are very soft, about 10 minutes.
- Drain; discard thyme sprig. Transfer vegetable mixture to a food processor. Add milk and butter, and process until just pureed. Season with salt and pepper. Garnish with thyme. Serve with a pat of butter.
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.
POTATO AND CELERY ROOT PURéE
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
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 PUREE
There is nothing hard and fast about this recipe--for celeriac puree the old fashioned way--using a food mill. If you prefer a milder celery root flavor, adjust the balance for more potatoes. As long as you wind up with about 3 pounds combined of peeled, cubed celery root and potato, it'll be fine. Also, using a coarse disk rather than a fine disk will make a purée that is a little chunkier and less silky -- more "smashed" than "mashed."
Provided by Chef Kate
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 328.1, Fat 20.9, SaturatedFat 12.9, Cholesterol 58.8, Sodium 199.5, Carbohydrate 33.4, Fiber 4.8, Sugar 3.7, Protein 4.8
POTATO, CHESTNUT, AND CELERY ROOT PURéE
Categories Blender Potato Side Thanksgiving Quick & Easy Root Vegetable Chestnut Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 8
Steps:
- In a large saucepan cook the onion in 1 1/2 tablespoons of the butter over moderately low heat, stirring, until it is softened, add the celery root, the potatoes, peeled and cut into 1-inch pieces, the chestnuts, the broth, and enough of the water to just cover the mixture, and simmer the mixture, covered, for 15 to 20 minutes, or until the vegetables are very tender. Drain the mixture, reserving the cooking liquid, force it through a food mill fitted with the medium disk or a ricer into a bowl, and stir in the remaining 1 1/2 tablespoons butter, salt and pepper to taste, and enough of the reserved cooking liquid to achieve the desired consistency. The purée may be made 1 day in advance, kept covered and chilled, and reheated. Transfer the purée to a serving dish and garnish it with the celery leaves.
CELERY ROOT AND POTATO PURéE
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
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.
CELERY ROOT AND POTATO PURéE
From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Ruth writes, "The strong peppery flavor of the celery root marries extremely well with the sweetness of the potato, giving the purée a depth of flavor that is haunting and almost addictive." She's right.
Provided by Belgophile
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the celery root, potatoes, 1 cup milk, 1 tablespoon salt, and enough cold water to cover the vegetables. Cover partially and cook over medium heat until the potatoes and celery root are tender, about 30 minutes. Drain.
- Press the celery root and potatoes through a food mill or potato ricer into a large mixing bowl. Use a wooden spoon to beat in the butter and cream. Beat until the mixture is light and fluffy. Season generously with salt, pepper, and nutmeg. The purée can be kept warm in 150°F over for up to 2 hours.
Nutrition Facts : Calories 337, Fat 15.6, SaturatedFat 9.6, Cholesterol 46.9, Sodium 1930.9, Carbohydrate 44.1, Fiber 6.1, Sugar 3.5, Protein 7.7
CELERY ROOT AND YUKON POTATO PUREE
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
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
POTATO-CELERY ROOT PUREE
Steps:
- Steam potatoes, celery root and onion over boiling water for about 25 minutes. Drain.
- Puree the mixture in a food processor with buttermilk. Season with salt and pepper. Serve sprinkled with scallions.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 0 grams, Carbohydrate 24 grams, Fat 1 gram, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 367 milligrams, Sugar 4 grams
POTATO, CELERY ROOT, AND JERUSALEM ARTICHOKE PURéE
Steps:
- 1. Fill a large bowl with water, squeeze the half lemon into it, and then add the lemon half as well, Peel the potatoes and the Jerusalem artichokes, placing them directly in the acidulated water.
- 2. Bring plain water to a boil in the bottom of a vegetable steamer. Place the celery root in the top and cook until it begins to turn tender, 10 minutes. Add the potatoes and cook until the celery root is nearly tender through, 10 minutes. Then add the Jerusalem artichokes and cook until they are tender through, about 10 minutes.
- 3. Transfer the vegetables to a large bowl, of to the bowl of an electric mixer fitted with the dough blade, and blend to a consistent but slightly chunky purée (do not puré them in a food processor or they will turn to glue). Add the butter and continue mixing until it is incorporated. Season to taste with salt and pepper, and serve piping hot.
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