Celery Root Purée

Celery Root, or Celeriac, is a gnarly hairball root vegetable with a potato-like texture.

Celery Root Purée

I’ve eaten celery root purée before, but I had no idea the vegetable looked like this:

Celery Root Purée

And I had absolutely no idea how to cook it.

I read a few recipes and learned that people boil the celery root in water, stock, or milk and some recipes sauté the vegetable before boiling.

Sounds easy enough.

So there I stood with my knife in my hand thinking: Now what? Where do I start?

Celery Root Purée

And then it came to me: I’ll start by cutting off the ugly!

Celery Root Purée

From there, I just decided to go for it and see what happens.

The result was a deliciously silky Celery Root Purée.

And this is how I did it:

I peeled the celery root like it was a pineapple.

Celery Root Purée

Cut from the top to the bottom all the way around until all of the skin is removed.

Celery Root PuréeCelery Root Purée

Next, chop the celery root into small cubes:

Celery Root Purée

And sautéed in a tablespoon of butter.

Celery Root Purée

Olive oil or coconut oil will work, too.

Season the celery root with salt and pepper and sauté it until it turns gold in color, about 5-10 minutes.

Celery Root Purée

Pour in some heavy cream:

Celery Root Purée

The amount you use depends on how much celery root you have. Add enough to just cover the celery root.

Celery Root Purée

I’m sure you could also use vegetable/chicken stock, water, half & half, or skim milk if you want to cut back on the calories.

I went the full fat route.

Bring the cream to a simmer and cook until the celery root is soft.

Celery Root PuréeCelery Root Purée

Put the celery root and cream into a blender or food processor and blend.

Celery Root Purée

You might need to do this in two batches depending on the size of your processor.

Celery Root Purée

This is the consistency you are looking for.

Celery Root Purée

A silky purée.

Don’t forget to taste it and season with more salt and pepper, if needed.

It was so full of flavor!

Celery Root doesn’t have a strong celery taste. It has a fresh, clean, and slightly nutty flavor and the heavy cream adds a delicate richness.

Celery Root Purée

And that is all there is to it! Easy, right?!

I put the purée back in the pan to keep warm while I quickly seared some wahoo.

Celery Root Purée

Wahoo can be found worldwide in tropical and subtropical seas. I cook it exactly like I do tuna: high heat, quick sear on all sides, and rare in the middle.

Celery Root Purée

The Celery Root Purée went very well with the wahoo.

Celery Root Purée

I think it will compliment almost any fish, scallops, and chicken.

Celery Root Purée

Celery Root is an excellent example of why you shouldn’t judge a book by its cover.

The cover is gnarly, knobby, and hairy:

Celery Root Purée

But inside, celery root is a delicious story:

Celery Root Purée

With endless possibilities.

Celery Root Purée
Author: 
 
Celery Root Purée will compliment almost any fish, scallops, and chicken.
Ingredients
  • 1 Celery Root (Celeriac)
  • 1 TBS Butter
  • Salt
  • Pepper
  • Heavy Cream
Instructions
  1. Cut off the top and bottom of the celery root.
  2. Slice from the top to the bottom all the way around until all of the skin is removed.
  3. Chop the celery root into small cubes.
  4. Sauté in a tablespoon of butter.
  5. Season the celery root with salt and pepper and sauté it until it turns gold in color, about 5-10 minutes.
  6. Pour in the heavy cream. The amount you use depends on how much celery root you have. Add enough to just cover the celery root.
  7. Bring the cream to a simmer and cook until the celery root is soft.
  8. Put the celery root and cream into a blender or food processor and blend.
  9. Taste it and season with more salt and pepper, if needed.

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