Celery root purée is a delicious side for a variety of dishes - have you tried celery root purée with beef, game, or pork? It's worth a try!
Recipe for celery root purée
Celery puree is a delicious accompaniment to a variety of dishes – have you tried celery puree with, for example, beef, game, or pork? It is worth a try. Here’s the recipe for making a puree that is silky smooth, even, and velvety – and naturally packed with flavor. It’s crucial to cook the vegetables until they are tender enough to mash completely. If they are too hard, the puree will not achieve the smooth and airy consistency it should have.If you want new inspiration in your daily routine, try a meal kit from our sponsor Hello Fresh. Get a discount of 1199 DKK on the first 5 meal kits by clicking on this link or using the discount code: “gastrofun1199”:
Servings: people
Celery Root Purée
Celery root purée is a delicious side for a variety of dishes - have you tried celery root purée with beef, game, or pork? It's worth a try!
Equipment
- 1 Stove
- 1 Saucepan
- 1 Immersion Hand Blender
Ingredients
- 0.5 pcs. Celery possibly a whole one if it's a small celery root
- 1 pcs. Onion
- 1 clove Garlic
- 1/3 part Water
- 1/3 part Whipping Cream
- 1/3 part Whole Milk
- 15 gram Butter
- Spices salt and pepper, preferably white pepper
- Gastrique or vinegar and sugar
Instructions
- The celery root is washed, peeled, and cut into small cubes. I typically use half of it if it's large, and the whole thing if it's smaller.
- Then peel and chop 1 clove of garlic and 1 onion into small pieces.
- Place everything in a pot and add 1/3 water, 1/3 cream, and 1/3 whole milk until it covers the vegetables.
- Bring to a boil and then reduce the heat.
- Let it simmer for about 20 minutes, until everything is completely tender.
- The key for me to get a good purée is the following:
- Drain the liquid (save it in a jug/container) and (immersion) blend the tender vegetables with a small amount of the liquid and the butter.
- Add a bit of liquid at a time until you are satisfied with the consistency. It should be reasonably thick and smooth.
- Season the purée with salt, pepper, and gastrique (or vinegar/sugar) until you are satisfied with the taste.
- Transfer the purée to a new (and clean) pot and heat it over low temperature for a couple of minutes.