Creamy Celery Root Puree Recipe
As we approach the celebrations of Easter and Passover, I'm excited to share a delightful side dish that embodies the freshness of spring, celery root purée. This velvety blend is a lighter alternative to usual mashed potatoes, offering a unique flavor that's both comforting and elegant - perfect for complementing your holiday entrées.
Servings: 4 -6
Ingredients
- ¼ 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
- 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.
- 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
- Adding a little truffle salt makes this even more delicious!
- Peel potatoes for a super smooth purée.
- Scrub celery root well before peeling since it tends to have a lot of dirt.
- If cutting your vegetables in advance, submerge potatoes and celery root in cold water to prevent them from oxidizing.
- A splash of lemon juice can brighten up the flavor.
- Save cooking liquid just in case you need to thin out consistency
- For a richer puree, add a tablespoon or two of unsalted butter to the food processor instead of a cup of the cooking liquid.
- Celery root is a winter vegetable, but it works beautifully in lighter, springtime dishes too!
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a small saucepan for a couple of minutes over medium-low heat, stirring occasionally.
- Bring to room temperature before reheating for even warming.