I am in love with celery root. I first had it last February when I was having dinner in San Francisco and haven’t been able to get enough of it ever since. I have even turned my friends on to it by stuffing it in some raviolis. For those of you who do not what celery root is it actually is the root of a celery stalk. It’s what grows underground but yet it is completely edible well minus the rough skin. It is a nasty looking thing that most people would stay clear from but I swear it tastes really really good. This puree (you can make it as smooth or as chunky as you want) is a great way to try out celery root for the first time and it makes a really good side dish. I will make this over and over again and plan on experimenting more with celery root. Enjoy!
1 celery root
3 cups of heavy cream (approximately)
Salt
Pepper
First you have to take of the outer rough skin off the celery root. The easiest way to do this it to cut it off with a knife after you cut off the root portion to make the celery root flat on one side. A peeler just isn’t strong enough for this task. Once you have removed the skin dice the celery root into pieces that approximately the same size.
Place the celery root in a large pot and then add cover with enough heavy cream to just cover all the celery root. Bring to a boil over medium-low heat. Cook the celery root until it is fork tender.
Place the celery root and some cream into a blender and puree until smooth adding more cream as needed. You can also place the celery root into a large bowl with some of the cream and use a hand blender to make it smooth. Season with salt and pepper.
Serve warm and Enjoy!
Tags: celery root, celery root puree, side dish, vegetable
Hi Nicole! I came to your site from Foodbuzz. What an interesting recipe and I’d love to taste it! Is the texture like mashed potatoes? I’m curious about taste. I never knew celery has this round root! Thanks for sharing!
Looks delicious. After you cook the celery root in heavy cream, do you drain it or use it all to start your puree?
Jim
Yes drain the celery root but reserve the cream. I can’t believe I didn’t write that.
OK. You cook it in cream to cover; in my mind, you have some of the three cups left. After you drain and start the puree, do you add back in the cooked cream, fresh cream, or a little of both. Your technique of cooking the vegetable in cream separates this from the typical mashed-potato adaptation. I want to be sure of your technique before I try to duplicate it. Please be patient with my dumb questions!
Jim