Go Back
–+ servings
Servings: 4 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!
Author: Per Asmussen
Course: Sides
Cuisine: French
Keyword: Celery, Cheap food, Fall, Sides, Vegetables, winter
Prep Time: 10 minutes
Cook Time: 40 minutes
Metric - US Customary

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.