Celery Root Purée

4.8(42)

An easy Celery Root Purée recipe. Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.

by Dorie Greenspan·published 2006-10-18

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Servings

Makes 6 servings

Total time

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Ingredients (9)

serves

3 cups whole milkmilk
3 cups waterwater
1 tablespoon saltsalt
2 large celery roots (about 2 1/2 pounds total), peeled, cut into 2-inch cubescelery
1 medium russet potato (about 10 ounces), peeled, cut into 2-inch cubes
1 small onion, peeled, quarteredonion
5 tablespoons butter, cut into 5 piecesbutter
Ground white pepperpepper
Chopped fresh chiveschive

Instructions (3 steps)

01Bring milk, water, and salt just to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.
02Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper. Do ahead Celery root puree can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.
03Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.

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Not rich — missing servings, total time, or calories.