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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 cups
celery-root-puree-kitchen-conundrums-0101-1115.jpg
Ingredients
Ingredient Checklist
1 large celery root (about 1 3/4 pounds), peeled and chopped into 1-inch pieces (5 cups)
Coarse salt and freshly ground pepper
1 cup whole milk
3 tablespoons unsalted butter
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 cups
celery-root-puree-kitchen-conundrums-0101-1115.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 cups
Recipe Summary
Yield: Makes 2 cups
Yield: Makes 2 cups
Makes 2 cups
celery-root-puree-kitchen-conundrums-0101-1115.jpg
celery-root-puree-kitchen-conundrums-0101-1115.jpg
Ingredients
Ingredients
- 1 large celery root (about 1 3/4 pounds), peeled and chopped into 1-inch pieces (5 cups)
- Coarse salt and freshly ground pepper
- 1 cup whole milk
- 3 tablespoons unsalted butter
Directions
Place celery root in a medium saucepan and cover with water. Season with salt and bring to a boil, then reduce to a rapid simmer. Cook, partially covered, until very tender and easily pierced, 15 to 25 minutes; drain.
Heat milk and butter in a small saucepan until butter is melted and mixture is hot.
Puree celery root and milk mixture in a blender until smooth, about 2 minutes. Strain through a sieve, pressing on solids with a rubber spatula to extract as much puree as possible. Season with salt and pepper. (If puree is too loose, cook, stirring, over medium heat until thickened to desired consistency.)
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Thomas Joseph’s Celery Root Puree
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Thomas Joseph’s Celery Root Puree
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
