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My review
Celery Root Puree
56k
Chef John
"I joke that celery root tastes like celery if celery actually tasted good; for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon."
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Ingredients
30 m servings 139Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
- Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.
Footnotes
- Cook's Note:
- You can substitute milk for the heavy whipping cream, if desired.
Nutrition Facts
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Reviews
Read all reviews 611 Ratings
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Most helpful positive review
3/21/2016
Who needs the carbs from potatoes when you have celery root. Absolutely loved this. Next time I will add some Cumin.
Most helpful critical review
11/20/2015
I was really looking forward to trying this but I found the lemon was too over powering. Next time, I will only put a little in and taste it, and not be so trusting and dump all the juice in.
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3/21/2016
Who needs the carbs from potatoes when you have celery root. Absolutely loved this. Next time I will add some Cumin.
10/21/2015
Family loved it. Great alternative to mashed potatoes. I made cashew cream instead of using heavy cream to avoid dairy. Food processor worked perfectly to get it to the right consistency. Double...
7/4/2018
Where was this all my life! It is wonderful. I found the secret to a great celery root purée. It is picking the root with the full green celery stalks still attached. It is more tender, easier t...
7/4/2018
I made it without the dairy and substituted a little bit of olive oil- fantastic. Well definitely be making this again.
11/20/2015
I was really looking forward to trying this but I found the lemon was too over powering. Next time, I will only put a little in and taste it, and not be so trusting and dump all the juice in.
12/10/2014
I followed the recipe as written. It turned out as described in the video. I pureed it in my food processor and I didn't need to strain it