Celery Root Pure Food

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CELERY ROOT PUREE



Celery Root Puree image

Don't be put off by a celery root's appearance; this vegetable, also called celeriac, will win you over with its creamy texture and mild celery flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 6

1 to 2 celery roots (about 3/4 pound total), peeled and cut into small chunks
1 tablespoon white rice
1 garlic clove, peeled and smashed
1 1/2 cups low-fat (1 percent) milk
Coarse salt and ground pepper
1 tablespoon butter

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.

Nutrition Facts : Calories 222 g, Fat 8 g, Fiber 3 g, Protein 9 g, SaturatedFat 4 g

CELERY ROOT PUREE



Celery Root Puree image

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

1 large celery root, peeled and cut into chunks
1 lemon, juiced, divided
kosher salt to taste
⅓ cup heavy whipping cream
2 tablespoons butter
1 pinch cayenne pepper, or to taste

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 AND APPLE PUREE



Celery Root and Apple Puree image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 pound (1 stick) unsalted butter
1 cup large-diced fennel bulb, tops and core removed
2 pounds celery root, peeled and (3/4-inch) diced
8 ounces Yukon gold potatoes, peeled and (3/4-inch) diced
3 Golden Delicious apples, peeled, cored, and (3/4-inch) diced
Kosher salt and freshly ground black pepper
1/2 cup good apple cider
1/4 cup heavy cream

Steps:

  • Melt the butter over medium heat in a shallow pot or large saute pan. Add the fennel, celery root, potatoes, apples, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Saute the vegetables, stirring occasionally, until they begin to soften, about 4 to 5 minutes. Add the cider and tightly cover the pot. Simmer over low heat (I pull the pot halfway off the heat) for 30 to 40 minutes, stirring occasionally, until the vegetables are very soft. If the vegetables begin to burn or they seem dry, add another few tablespoons of apple cider or some water.
  • When the vegetables are cooked, add the cream and cook for 1 more minute. Transfer the mixture to a food mill fitted with the coarsest blade and process. (You can also use a food processor but the texture will be smoother than with the food mill.) Taste for salt and pepper and return to the pot to keep warm. Serve warm.

CELERY ROOT PURéE



Celery Root Purée image

An easy Celery Root Purée recipe. Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.

Provided by Dorie Greenspan

Categories     Milk/Cream     Food Processor     Herb     Onion     Potato     Side     Vegetarian     Quick & Easy     Root Vegetable     Boil     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

3 cups whole milk
3 cups water
1 tablespoon salt
2 large celery roots (about 2 1/2 pounds total), peeled, cut into 2-inch cubes
1 medium russet potato (about 10 ounces), peeled, cut into 2-inch cubes
1 small onion, peeled, quartered
5 tablespoons butter, cut into 5 pieces
Ground white pepper
Chopped fresh chives

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 PUREE



Celery Root Puree image

Provided by Food Network

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons unsalted butter
1 onion, finely chopped
2 pound celery knob
1 medium boiling potato, peeled and diced
1/4 cup or more heavy cream or 2 tablespoons butter or more to taste
2 tablespoons chopped parsley
Salt and freshly ground pepper

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 AND PARSNIP PUREE



Celery Root and Parsnip Puree image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Peel and chop 1 pound celery root and 1 pound parsnips; cook in salted boiling water until tender, about 20 minutes. Drain, then puree in a blender with 1 cup milk, 2/3 cup sour cream and 2 tablespoons butter. Season with salt and pepper.

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 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 PUREE



Celery-Root Puree image

Last Thanksgiving, Susy Davidson, food editor of Food & Wine magazine, prepared this wonderful celery-root puree in the microwave oven. This cooking method makes for a richer-tasting puree.

Provided by Patricia Wells

Categories     side dish

Time 30m

Yield Six to eight servings

Number Of Ingredients 4

3 medium celery roots (each weighing about 1 pound), peeled and cubed into about 1/2-inch squares
2 tablespoons unsalted butter
3 tablespoons heavy cream
Salt to taste

Steps:

  • Place the celery root in a baking dish, dot with the butter and cover. Microwave at high - stirring once -until the celery root is soft and gives no resistance when pierced with a fork, about 20 to 25 minutes.
  • Transfer the celery root to the bowl of a food processor. Add the cream and process until smooth. Taste for seasoning. (This can be prepared ahead earlier in the day and reheated.)

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams

CELERY-ROOT PURéE



Celery-Root Purée image

Categories     Milk/Cream     Vegetable     Side     Thanksgiving     Quick & Easy     Winter     Clove     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings (about 3/4 cup)

Number Of Ingredients 6

1/2 lb celery root, peeled with a sharp knife and cut into 1/2-inch cubes (1 cup)
1 small garlic clove
1/2 cup low-sodium chicken broth
1/4 teaspoon salt
3 tablespoons heavy cream
1 teaspoon unsalted butter

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.

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Top Asked Questions

How to cook celery root puree?
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.
What is the best way to make celery root soup?
Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Blend celery root, cream, and butter in a blender until smooth.
How to cook celery and potatoes in a pot?
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.
What does celery root taste like?
16 Reviews 4 Photos 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.

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