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My review
Celery Root Puree
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 139 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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
Per Serving: 139 calories; 9.2 g fat; 14.7 g carbohydrates; 2.5 g protein; 28 mg cholesterol; 233 mg sodium. Full nutrition
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Reviews
Read all reviews 4Most helpful
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Newest
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...
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