Celeriac Puree
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 tbsp
Olive Oil4 cloves
Garlic (peeled and sliced)1 tsp
Kosher Salt5 cups
Water2 tbsps
Unsalted Butter1 cup
Heavy CreamDirections:
1
Brush excess dirt off of the celeriac
2
Cut off the bottoms and tops, cut into quarters and peel
3
Rinse in cool water if there is any remaining dirt or debris
4
Cut into 1/2-inch thick dice
5
Heat the olive oil in a 4-quart saucepan over low heat just until it shimmers
6
Add the celeriac, garlic, salt and pepper and cook, stirring frequently, just until it begins to soften, approximately 5 minutes
7
Increase the heat to medium-high and add the water
8
Bring to a boil and cook until the celeriac is tender and easily pierced with a fork, approximately 20 minutes
9
Drain the celeriac through a colander and return to the pot
10
Using a stick blender, puree until no lumps are present, approximately 1 minute
11
Place the butter and heavy cream into a microwave proof bowl and heat just until the butter is melted, approximately 45 seconds
12
Add the cream and butter and continue to puree with the stick blender for another minute
13
Serve warm