Celery Root Puree
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Serves: 4-6
 
Ingredients
  • ΒΌ cup unrefined, cold-pressed extra-virgin olive oil
  • 1 medium shallot, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 2-3 medium celery roots (aka celeriac), peeled and coarsely chopped into large pieces, about 2 pounds
  • 1 pound Yukon Gold potatoes, peeled and coarsely chopped into pieces a little smaller than the celery root*
  • Water to cover
  • 2 teaspoons kosher salt (because the cooking liquid will mostly get discarded, I am using Diamond Crystal kosher salt which is less expensive than sea salt)
  • Sea salt if needed
Instructions
  1. In a large saucepan, combine the olive oil and shallots. Cook over medium-low heat until softened, stirring occasionally, about 4 minutes. Add the garlic and cook until soft, about 1 minute. Add the celery root, potato, water to cover, and salt. Bring to a boil, cover, lower to a simmer and cook over medium-low heat until the celery root is very tender, 15 to 20 minutes.
  2. Scoop out a cup of the cooking liquid and reserve; drain the cooked vegetables. Puree the celery root mixture in a food processor or blender until completely smooth, adding a bit of cooking liquid, if necessary (I added 1 Tbsp). If you want this to be a little richer, you can add a Tablespoon or 2 of unsalted butter to the food processor instead of the cooking liquid. Taste for seasoning and add a little extra salt if needed. Once I added a little truffle salt and that was delicious! Serve right away or return to the saucepan and keep warm until ready to use. I have also reheated it the next day in a saucepan over gentle heat.
Notes
Celery Root is also known as Celeriac and is a type of celery grown for its root, rather than the stalks and leaves. I use the stalks and leaves in vegetable and chicken stocks.
Do not prep the celery root ahead of time unless you are prepared to cover the pieces in cold water to prevent oxidation.
*or swap in cauliflower florets
Recipe by Pamela Salzman at https://pamelasalzman.com/celery-root-puree-recipe/