Celery Root, or Celeriac, is a gnarly hairball root vegetable with a potato-like texture.
I’ve eaten celery root purée before, but I had no idea the vegetable looked like this:
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?
And then it came to me: I’ll start by cutting off the ugly!
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.
Cut from the top to the bottom all the way around until all of the skin is removed.
Next, chop the celery root into small cubes:
And sautéed in a tablespoon of butter.
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.
Pour in some heavy cream:
The amount you use depends on how much celery root you have. Add enough to just cover the celery root.
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.
Put the celery root and cream into a blender or food processor and blend.
You might need to do this in two batches depending on the size of your processor.
This is the consistency you are looking for.
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.
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.
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.
The Celery Root Purée went very well with the wahoo.
I think it will compliment almost any fish, scallops, and chicken.
Celery Root is an excellent example of why you shouldn’t judge a book by its cover.
The cover is gnarly, knobby, and hairy:
But inside, celery root is a delicious story:
With endless possibilities.
- 1 Celery Root (Celeriac)
- 1 TBS Butter
- Heavy Cream
- Cut off the top and bottom of the celery root.
- Slice from the top to the bottom all the way around until all of the skin is removed.
- Chop the celery root into small cubes.
- Sauté in a tablespoon of butter.
- Season the celery root with salt and pepper and sauté it until it turns gold in color, about 5-10 minutes.
- 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.
- Bring the cream to a simmer and cook until the celery root is soft.
- Put the celery root and cream into a blender or food processor and blend.
- Taste it and season with more salt and pepper, if needed.