Carrot Celery Root Puree
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
45
Spice
58
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Unsalted Butter2 large
Shallot (peeled and chopped)Directions:
1
Watch how to make this recipe
2
Melt 2 tablespoons butter in a Dutch oven or large saucepan with a lid over medium heat
3
Add the shallots and cook until just beginning to turn golden about 5 minutes
4
Add the carrots and celery root and season with salt and pepper, to taste
5
Stir in the stock, and enough water to just cover the vegetables
6
Bring to a boil, then reduce the heat to a simmer, cover, and cook until vegetables are fork tender, about 30 minutes
7
Drain the vegetables in a colander set over a bowl to reserve the cooking liquid
8
Transfer the vegetables to a food processor and season with salt and pepper, to taste
9
Puree until very smooth, adding cooking liquid, as needed, to reach the desired consistency
10
Taste and season again, if necessary
11
Transfer to a serving bowl and serve warm
12
Cook's Note: This can be made the day before and slowly reheated