CELERIAC PURéE
Check out our quick and easy celeriac purée. This creamy purée makes the perfect accompaniment to a charred steak. Thin down any left-over purée with a little vegetable or chicken stock to make a wonderful soup
Provided by Adam Bush
Categories Dinner, Side dishes
Time 35m
Yield Serves 4 as a side
Number Of Ingredients 4
Steps:
- Melt the butter in a large pan with the vegetable oil, then add the celeriac and a large pinch of salt. Cut a round piece of baking paper the same size as the pan and use to cover the celeriac. Cook gently for 20 minutes, stirring regularly, until the celeriac is very soft and starting to collapse. If it starts to stick, add a splash of water to the pan.
- Meanwhile, bring the double cream to the boil in a small pan.
- Tip the celeriac and butter into a food processor and whizz until smooth. Add the double cream, a splash at a time, between blends, until it is a light puréed consistency. Season and push through a fine sieve. Reheat to serve.
Nutrition Facts : Calories 342 calories, Fat 32.5 grams fat, SaturatedFat 19.1 grams saturated fat, Carbohydrate 4.8 grams carbohydrates, Sugar 3.9 grams sugar, Fiber 9.2 grams fiber, Protein 3 grams protein, Sodium 0.7 milligram of sodium
CELERIAC PUREE
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Peel and cut the celeriac into roughly 1-inch/2.5 cm pieces. Put the milk, lemon juice, and bay leaf in a large pot, pour over 8-cups/2 liters water. Add the salt, bring to a boil, and simmer until the celeriac is very tender.
- Drain, reserving 1 cup/250 ml of the liquid. Remove the bay leaf. Stir the butter and cream into the celeriac, then puree until very smooth in a blender, adding as much of the reserved cooking liquid as needed to achieve a soft, smooth consistency. Season with pepper and salt, and serve.
CELERIAC PUREE
Steps:
- Brush excess dirt off of the celeriac. Cut off the bottoms and tops, cut into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Cut into 1/2-inch thick dice.
- Heat the olive oil in a 4-quart saucepan over low heat just until it shimmers. Add the celeriac, garlic, salt and pepper and cook, stirring frequently, just until it begins to soften, approximately 5 minutes. Increase the heat to medium-high and add the water. Bring to a boil and cook until the celeriac is tender and easily pierced with a fork, approximately 20 minutes. Drain the celeriac through a colander and return to the pot. Using a stick blender, puree until no lumps are present, approximately 1 minute. Place the butter and heavy cream into a microwave proof bowl and heat just until the butter is melted, approximately 45 seconds. Add the cream and butter and continue to puree with the stick blender for another minute. Serve warm.
PUREE OF CELERIAC
Steps:
- Simmer the celery root in water to cover until soft (about 10 to 15 minutes).
- Puree in a food mill and return to saucepan. Add salt, pepper, cream and nutmeg. The puree should have a consistency similar to mashed potatoes.
- Before serving, dot with butter.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 571 milligrams, Sugar 4 grams, TransFat 0 grams
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