Daniel Bouluds Celery Root Puree Recipes

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CELERY ROOT AND POTATO PUREE



Celery Root and Potato Puree image

Provided by Anne Burrell

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready to use
Kosher salt
1 large celery root, tough outer parts removed, cut into 1-inch cubes
1 to 1 1/2 cups heavy cream
1 stick cold butter, cut into pats

Steps:

  • Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
  • Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.

CELERY ROOT PUREE



Celery Root Puree image

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.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 30m

Yield 6

Number Of Ingredients 6

1 large celery root, peeled and cut into chunks
1 lemon, juiced, divided
kosher salt to taste
⅓ cup heavy whipping cream
2 tablespoons butter
1 pinch cayenne pepper, or to taste

Steps:

  • 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.

Nutrition Facts : Calories 139.4 calories, Carbohydrate 14.7 g, Cholesterol 28.3 mg, Fat 9.2 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 232.9 mg, Sugar 2.2 g

DANIEL BOULUD'S CELERY ROOT PUREE



Daniel Boulud's Celery Root Puree image

This celery root puree is courtesy of chef Daniel Boulud, owner of Bar Boulud, and is used in his recipe for Salmon with Salsify.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 8

1 clove garlic, smashed
1 sprig fresh sage
1 sprig fresh thyme
1 1/2 pounds peeled celery root (about 2 medium) cut into 1-inch pieces
4 cups milk
4 tablespoons unsalted butter
3 tablespoons sliced fresh chives
Coarse salt and freshly ground black pepper

Steps:

  • Place garlic, sage, and thyme in a piece of cheesecloth; tie with kitchen twine to enclose. Place in a medium saucepan along with celery root and enough milk to cover (you may not need to use all the milk). Bring to a simmer over medium heat; continue simmering until celery root is tender, 20 to 30 minutes. Strain mixture through a fine mesh sieve set over a medium bowl, reserving 1/2 cup of milk and discarding cheesecloth bundle.
  • In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind.
  • Transfer one-third of the celery root, reserved milk, and browned butter to the jar of a blender; blend until smooth. Slightly mash remaining celery root with a wooden spoon or a potato masher. Stir in pureed celery root mixture and chives; season with salt and pepper. Serve immediately.

DANIEL BOULUD'S SHORT RIBS BRAISED IN RED WINE WITH CELERY DUO



Daniel Boulud's Short Ribs Braised in Red Wine with Celery Duo image

Categories     Beef     Braise     Dinner     Beef Rib     Celery     Red Wine     Parade     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

3 bottles dry red wine
2 tablespoons vegetable oil
8 short ribs, trimmed of excess fat
Salt and crushed black peppercorns
Flour, for dredging
8 large shallots, peeled, trimmed, split, rinsed and dried
2 medium-sized carrots, peeled, trimmed and cut into 1-inch lengths
2 ribs of celery, peeled, trimmed and cut into 1-inch lengths
1 medium-sized leek (white and light-green parts), coarsely chopped, washed and dried
10 cloves of garlic, peeled
6 sprigs flat-leaf parsley
2 bay leaves and 2 thyme sprigs
2 tablespoons tomato paste
3 quarts unsalted beef broth
Freshly ground white pepper
Celery Duo , for serving

Steps:

  • 1. Pour the wine into a large saucepan set over medium heat. When the wine is hot, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat.
  • 2. Center a rack in the oven and preheat to 350°F.
  • 3. Warm the oil in a large, heavy, ovenproof pot over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust half of the ribs with about 1 tablespoon flour. Then, when the oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on each side, until well-browned. Transfer the ribs to a plate. Repeat with remaining ribs. Remove all but 1 tablespoon of the fat from the pot, lower the heat under the pot to medium and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute.
  • 4. Add the wine, ribs and broth to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 1/2 hours or until the ribs are very tender. Every 30 minutes, skim and discard fat from the surface. (It's best to make the recipe to this point, cool and chill the ribs and broth in the pan overnight; scrape off the fat the next day. Rewarm before continuing.)
  • 5. Carefully transfer the meat to a platter; keep warm. Boil the pan liquid until it has reduced to 1 quart. Season with salt and white pepper and pass through a fine strainer; discard the solids. (The ribs and sauce can be combined and kept covered in the refrigerator for 2 to 3 days. Reheat gently, basting frequently, on top of the stove or in a 350°F oven.)
  • 6. To serve, spoon the celery root puree into the center of 8 plates and top each with a short rib. Cross 2 pieces of braised celery over each serving. Pour the sauce onto the plate around the puree.

CELERY DUO



Celery Duo image

Categories     Potato     Vegetable     Side     Quick & Easy     Celery     Parade     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 13

Celery Root Puree:
4 cups whole milk and 4 cups water
2 tablespoons coarse sea salt
2 pounds celery root, peeled and cut into 8 pieces
1 pound Yukon Gold potatoes, peeled and cut in half
6 tablespoons unsalted butter, softened
Salt and freshly ground white pepper
Braised Celery:
2 bunches celery
1 tablespoon extra-virgin olive oil
1 carrot and 1 turnip, peeled, trimmed and quartered
Salt and freshly ground white pepper
2 1/2 cups unsalted chicken broth

Steps:

  • For Celery Root Puree:
  • 1. Place the milk, water, salt, celery root, and potatoes in a saucepan; bring to a boil. Lower the heat; simmer until the vegetables are very tender, 20 to 25 minutes; drain and return them to the pan.
  • **2.**Place the pan over low heat to cook off excess moisture; transfer the vegetables to a food processor. Add the butter, then puree until just smooth and creamy. Season with salt and pepper. Keep warm.
  • For Braised Celery
  • 1. Trim the bottom of each celery bunch (make sure the ribs remain together); then measure 5 inches up from the bottom and cut off the celery tops at that point (you'll be using the bottom end). Remove and discard the 3 or 4 tough outer ribs. Remove any stringy parts with a vegetable peeler; cut each bunch of celery lengthwise into quarters.
  • 2. Warm the oil in a large sauté pan or skillet over medium heat. Add the carrot, turnip and celery quarters; season with salt and pepper and cook 3 minutes. Pour in the broth and bring to a boil.
  • 3. Adjust the heat so that the broth simmers steadily. Cook the vegetables for about 25 minutes or until they are very tender and the liquid is nearly gone. You should have tender vegetables lightly glazed with the broth. Remove and discard the carrots and turnips. Serve the celery immediately.

ROOT VEGETABLE PUREE



Root Vegetable Puree image

Provided by Molly O'Neill

Categories     weekday, side dish

Time 1h

Yield Four servings

Number Of Ingredients 13

2 carrots, peeled and halved
2 parsnips, peeled and halved
1 large turnip, peeled
1 sweet potato
1 tablespoon olive oil
1 large celery root, peeled and finely chopped
1/4 teaspoon mace
1/8 teaspoon nutmeg
1 teaspoon thyme
2 cups chicken or vegetable broth, homemade or low-sodium canned
1 teaspoon Sherry vinegar
1/2 teaspoon salt
1 teaspoon freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees. Brush the carrots, parsnips, turnip and sweet potato with the olive oil and place the vegetables on a large baking sheet. Roast until tender, about 30-45 minutes, turning frequently. Set aside to cool.
  • Peel the sweet potato. Finely chop all of the roasted vegetables and transfer to a large saucepan.
  • Add the celery root, mace, nutmeg, thyme, broth and Sherry vinegar. Bring to a boil and simmer over medium heat for 15 minutes. Transfer to a blender or food processor and puree until smooth. Add the salt and pepper. Serve with the veal shanks.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 499 milligrams, Sugar 10 grams

DANIEL BOULUD'S CORN MARY COCKTAIL RECIPE - (4.8/5)



Daniel Boulud's Corn Mary Cocktail Recipe - (4.8/5) image

Provided by á-48920

Number Of Ingredients 18

Corny Mary Mix
(Makes 1 pint or 4 portions)
2 cups corn kernels (about 3 ears)
3 large (1 1/2 lbs) ripe yellow tomatoes
1/4 cup sugar (I omitted the sugar and added salt to taste)
1/2 jalapeño pepper, sliced
Cocktail
(Makes 1)
4 oz Corny Mary mix (above)
2 oz vodka
2 dashes tabasco
2 tsp fresh grated horseradish
2 dashes Worcestershire sauce
1/4 tsp celery salt
1/2 ounce lime juice
1/2 ounce pickle brine
1 pinch ground black pepper
1 pinch ground cumin

Steps:

  • Corny Mary Mix In a medium saucepan, combine all ingredients over medium heat. Simmer until corn is tender. Transfer mixture to a blender and puree until smooth. Store chilled. Cocktail (Makes 1) In a cocktail shaker filled with ice, shake all ingredients together until well chilled. Strain over a tall glass filled with ice cubes.

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