creamy celeriac puree

this ugly-looking celery root may not win world’s prettiest vegetable, but let us not judge a book by its cover. much like the parsnip, this root veggie can be turned into a tasty puree. it plays well with red meats such as beef and lamb. as an alternative to protein, it doubles as a dip for vegetables or chips. we made this as a side for our valentines dinner, which turned out wonderfully great by the way, thanks for asking 🙂

we used half a head of celeriac, which weighed 1/2 lb. a whole head is about 1 lb, so double the ingredients used. but honestly, half a head is more than enough puree for 2 people. unless you want to turn it into a side dish, like mashed potato.

celeriac 1/2 lb (1/4 kg)
garlic 2 cloves
butter 1 tbsp
heavy cream 1/2 cup
salt 1 tsp

• wash and peel the celeriac, cut them into 1/2 inch dices
• finely dice the garlic and sauteed them in a pot with oil on medium-high heat, to lightly brown
• add the celeriac and lightly sauteed for another couple of minutes
• pour water into the pot, enough to cover the celeriac, about 3 cups
• bring to a boil, then simmer on medium-low heat until soft, about 15 min
• drain the liquid from the pot, then add the heavy cream, butter, and salt
• using a hand blender (or actual blender), blend until smooth
• salt and pepper to taste

hints of celery flavor, but sweeter and less pungent

boil the cubes until soft

perfect with meat, or even as a vegetable dip

commentaries

jun:

i make parsnip puree the same way. you can pretty much do this recipe with other root veggies to make a rich creamy puree.

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