Celery Root Purée With Toasted Hazelnuts
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
61
Spice
53
Sweetness
56
Sourness
43
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Stir butter into purée a few pieces at a time, blending between additions
2
Remove from heat; slowly fold in cream mixture until a smooth purée forms
3
Season to taste with salt and pepper
4
DO AHEAD: Purée can be made 1 day ahead
5
Cover; chill
6
Rewarm in a microwave or in a heatproof bowl set over a large pot of simmering water
7
Strain hot purée through a medium-mesh sieve into a serving bowl (this makes the texture especially smooth and creamy)
8
Drizzle with oil; scatter hazelnuts over
9
Place celery root and potatoes in a large heavy pot
10
Add cold water to cover; season with salt
11
Bring to a boil over medium-high heat
12
Reduce heat; simmer until vegetables can be pierced with a fork, 20-25 minutes
13
Drain vegetables well
14
Pass vegetables through food mill or potato ricer into same pot
15
Meanwhile, bring cream and milk just to a simmer in a medium saucepan; remove from heat
16
Stir vegetable purée constantly over medium-low heat until excess moisture evaporates, about 2 minutes
17
Stir butter into purée a few pieces at a time, blending between additions
18
Remove from heat; slowly fold in cream mixture until a smooth purée forms
19
Season to taste with salt and pepper
20
DO AHEAD: Purée can be made 1 day ahead
21
Cover; chill
22
Rewarm in a microwave or in a heatproof bowl set over a large pot of simmering water
23
Strain hot purée through a medium-mesh sieve into a serving bowl (this makes the texture especially smooth and creamy)
24
Drizzle with oil; scatter hazelnuts over
25
Place celery root and potatoes in a large heavy pot
26
Add cold water to cover; season with salt
27
Bring to a boil over medium-high heat
28
Reduce heat; simmer until vegetables can be pierced with a fork, 20-25 minutes
29
Drain vegetables well
30
Pass vegetables through food mill or potato ricer into same pot
31
Meanwhile, bring cream and milk just to a simmer in a medium saucepan; remove from heat
32
Stir vegetable purée constantly over medium-low heat until excess moisture evaporates, about 2 minutes