Prepare to be amazed by a hidden gem of French cuisine that will elevate your cooking from ordinary to extraordinary! Celery root puree is a luxurious, creamy side dish that transforms an often-overlooked vegetable into a velvety masterpiece that will have your dinner guests begging for the recipe. With its rich, subtle flavor and incredibly smooth texture, this sophisticated dish proves that simple ingredients can create culinary magic.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 pound celery root, peeled and cubed
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Thoroughly wash and peel the celery root, removing all rough outer skin and any brown spots. Cut the root into uniform 1-inch cubes to ensure even cooking.
- Place the cubed celery root in a large pot and cover completely with cold water. Add a pinch of salt to the water to enhance the vegetable's natural flavor.
- Bring the water to a rolling boil over high heat, then reduce to medium-high and cook the celery root until very tender, approximately 20-25 minutes. Test doneness by piercing with a fork - the pieces should easily break apart.
- Drain the cooked celery root completely in a colander, shaking to remove excess moisture. Return the root to the warm pot to help evaporate any remaining water.
- Add heavy cream and butter to the pot with the cooked celery root. Use a potato masher or immersion blender to puree the mixture until smooth and creamy.
- Season the puree with salt and freshly ground black pepper to taste. Stir thoroughly to incorporate the seasonings evenly.
- Transfer the puree to a serving dish, creating a smooth surface. Optional: garnish with a small pat of butter or chopped fresh herbs like chives or parsley.
- Serve immediately while hot, as a luxurious side dish that pairs beautifully with roasted meats or as a elegant vegetable accompaniment.
Tips
- Choose a fresh, firm celery root with minimal blemishes for the best flavor and texture.
- Take extra time when peeling to remove all the rough, knobby exterior - a sharp chef's knife works best.
- Cut the root into uniform cubes to ensure even cooking and a consistent texture.
- Don't rush the boiling process - allowing the celery root to become very tender is key to a smooth puree.
- For an extra luxurious result, warm your cream and butter before adding to the cooked root.
- Use an immersion blender for the smoothest possible consistency, avoiding any lumps.
- Taste and adjust seasonings carefully - the delicate flavor of celery root can be easily overwhelmed.
- Serve immediately for the best temperature and texture, garnishing with a touch of fresh herbs for visual appeal.
Nutrition Facts
Calories: 173kcal
Carbohydrates: 6g
Protein: 2g
Fat: 16g
Saturated Fat: 11g
Cholesterol: 45mg
