Pierre Schaedelins Celery Root Puree Recipes

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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

PIERRE SCHAEDELIN'S BRAISED SHORT RIBS WITH CELERY ROOT PUREE



Pierre Schaedelin's Braised Short Ribs with Celery Root Puree image

Dinner-party sophistication meets hearty comfort food in chef Pierre Schaedelin's signature ribs recipe from "Martha's Entertaining."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 13

8 sections short ribs (each about 1 pound and with 3 ribs)
4 cups dry red wine
6 garlic cloves
2 leeks, white and pale green parts only, cut into 1-inch lengths, washed and well drained
2 carrots, peeled and cut into 3-inch lengths
Coarse salt and freshly ground black pepper
2 tablespoons olive oil
2 cups Beef Stock for Braised Short Ribs or low-sodium store-bought broth
1 ounce bittersweet chocolate
1 tablespoon all-purpose flour
Pierre Schaedelin's Celery Root Puree
Chinese Long Beans
Braised Salsify for Braised Short Ribs

Steps:

  • Combine ribs, wine, garlic, leeks, and carrots in a large roasting pan. Cover and let marinate in the refrigerator 1 day.
  • Remove rib sections from marinade and pat dry, then season all over with salt and pepper. With a slotted spoon, transfer vegetables to a colander; reserve marinade.
  • Heat olive oil in a large saute pan over medium-high. Sear two rib sections at a time on the meat side until browned, then transfer to a large pot. Once all ribs have been seared, pour off all but 2 tablespoons fat from pan and add vegetables to pan. Saute until deep golden brown, stirring occasionally, about 8 minutes. Transfer to pot and add reserved marinade and the stock. If necessary, add enough water to just cover ribs and vegetables. Bring to a boil, then reduce heat and simmer, covered, until meat is very tender but is not yet falling apart, about 1 1/2 hours.
  • Using tongs, transfer ribs to a rimmed baking sheet. Strain liquid through a fine sieve into a saucepan; discard solids. Bring liquid to a simmer; cook, skimming off foam and impurities from the surface, until reduced to 2 cups, about 1 hour. Skim off fat, then stir in chocolate until melted.
  • In a small bowl, stir together 2 tablespoons water and flour, then whisk into sauce. Simmer, whisking, until sauce thickens, about 2 minutes. Strain sauce through a fine sieve into a clean saucepan.
  • Remove bones and membrane covering underside of ribs. Trim away excess fat. Arrange ribs in a single layer in bottom of pot. Bring sauce to a simmer, then pour over ribs. Bring to a boil. Reduce heat and simmer, covered, until meat is heated through, about 5 minutes. Serve hot with celery root puree, Chinese long beans, and braised salsify.

CELERY ROOT PUREE



Celery Root Puree image

Provided by Food Network

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons unsalted butter
1 onion, finely chopped
2 pound celery knob
1 medium boiling potato, peeled and diced
1/4 cup or more heavy cream or 2 tablespoons butter or more to taste
2 tablespoons chopped parsley
Salt and freshly ground pepper

Steps:

  • Melt 4 tablespoons butter in a 4 quart saucepan. When hot, add onion, cover and simmer over low heat for about 5 minutes or until tender.
  • While this is cooking, peel the celery knob with a stainless steel knife, chop it roughly, then grate it in a food processor.
  • Add celery knob to saucepan along with potato, 1/2 cup of water, salt and pepper. Cover and simmer over low heat for 20 to 25 minutes or until celery knob is tender.
  • Transfer contents of saucepan to a food mill or processor and puree with butter or cream; adjust salt and pepper and garnish with parsley.

PIERRE SCHAEDELIN'S CELERY ROOT PUREE



Pierre Schaedelin's Celery Root Puree image

Serve this simple puree with chef Pierre Schaedelin's Braised Short Ribs with Celery Root Puree recipe from "Martha's Entertaining."

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 3

2 celery roots, peeled and cut into 1-inch cubes
3 cups heavy cream
Coarse salt and freshly ground pepper

Steps:

  • Bring celery roots and cream to a boil in a large saucepan. Reduce heat; simmer until celery roots are tender about 30 minutes. Strain through a fine sieve, reserving 2 cups cream. Puree celery roots with reserved cream in a blender until smooth. Season with salt and pepper. Serve immediately.

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

Provided by Michael Symon : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds celery root (2 to 3), peeled and cut into 1-inch cubes
4 cups whole milk
Kosher salt
Pinch freshly grated nutmeg

Steps:

  • Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot.
  • Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary.

CELERY-ROOT PUREE



Celery-Root Puree image

Last Thanksgiving, Susy Davidson, food editor of Food & Wine magazine, prepared this wonderful celery-root puree in the microwave oven. This cooking method makes for a richer-tasting puree.

Provided by Patricia Wells

Categories     side dish

Time 30m

Yield Six to eight servings

Number Of Ingredients 4

3 medium celery roots (each weighing about 1 pound), peeled and cubed into about 1/2-inch squares
2 tablespoons unsalted butter
3 tablespoons heavy cream
Salt to taste

Steps:

  • Place the celery root in a baking dish, dot with the butter and cover. Microwave at high - stirring once -until the celery root is soft and gives no resistance when pierced with a fork, about 20 to 25 minutes.
  • Transfer the celery root to the bowl of a food processor. Add the cream and process until smooth. Taste for seasoning. (This can be prepared ahead earlier in the day and reheated.)

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams

BRAISED CELERY ROOT PURéE WITH MUSHROOMS



Braised Celery Root Purée With Mushrooms image

Provided by Jill Santopietro

Categories     side dish

Time 1h30m

Yield Serves 6

Number Of Ingredients 14

3/4 ounce dried porcini mushrooms
Juice of 2 lemons
2 1/2 pounds (about 2 large) celery root
1/2 cup extra-virgin olive oil
1 large leek, white and light green parts only, cleaned and roughly chopped
1 medium onion, peeled and roughly chopped
1 clove garlic, peeled
3 sprigs thyme, plus 1 1/2 teaspoons chopped thyme
1 bay leaf
Salt and freshly ground black pepper
2 cups whole milk
1 1/4 pounds mixed mushrooms (cremini, button or shiitake), cut into 1/4 -inch slices
Truffle oil, optional
Shaved Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees. In a small pot, bring 3 cups water to a boil. Remove from the heat, add the porcini and let sit for 30 minutes. Strain through a fine-mesh sieve set over a bowl and set aside. Rinse and chop the mushrooms.
  • Fill a large bowl with cold water and add all but 2 tablespoons of the lemon juice. Peel, quarter and cut the celery root into 1/4-inch-thick slices and add to the water.
  • Place a large, ovenproof pot over medium-high heat. Heat 1/4 cup of the oil, then add the leek, onion, garlic, thyme sprigs, bay leaf and a pinch each of salt and pepper. Sauté until the onions are translucent.
  • Drain the celery root and add it to the onion mixture with the reserved mushroom broth and milk. Bring to a boil, cover tightly and transfer to the oven. Braise until the celery root is tender, about 40 minutes.
  • Remove the bay leaf and thyme sprigs. Using a blender or immersion blender, carefully blend the mixture to a smooth purée. (For a finer texture, strain through a fine-mesh sieve.) Place the pot over low heat and simmer until it reaches the consistency of porridge. Add the remaining 2 tablespoons lemon juice and season to taste with salt and pepper.
  • In a large skillet over medium-high heat, heat the remaining 1/4 cup oil. Add the fresh mushrooms and sauté until the water releases and evaporates. Add the rehydrated porcini and chopped thyme. Season with salt and pepper to taste.
  • To serve, place a few spoonfuls of the purée on each plate and drizzle with truffle oil, if using. Top with mushrooms and Parmesan.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 16 grams, Carbohydrate 35 grams, Fat 22 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 1037 milligrams, Sugar 11 grams

CELERY ROOT PURéE



Celery Root Purée image

An easy Celery Root Purée recipe. Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.

Provided by Dorie Greenspan

Categories     Milk/Cream     Food Processor     Herb     Onion     Potato     Side     Vegetarian     Quick & Easy     Root Vegetable     Boil     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

3 cups whole milk
3 cups water
1 tablespoon salt
2 large celery roots (about 2 1/2 pounds total), peeled, cut into 2-inch cubes
1 medium russet potato (about 10 ounces), peeled, cut into 2-inch cubes
1 small onion, peeled, quartered
5 tablespoons butter, cut into 5 pieces
Ground white pepper
Chopped fresh chives

Steps:

  • Bring milk, water, and salt just to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.
  • Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper. Do ahead Celery root puree can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.
  • Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.

BRAISED CHICKEN WITH CELERY ROOT AND GARLIC



Braised Chicken with Celery Root and Garlic image

Categories     Soup/Stew     Chicken     Garlic     Poultry     Vegetable     Braise     Quick & Easy     Fall     Winter     Thyme     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

3 lb chicken parts such as breasts and thighs (with skin and bone) and drumsticks
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 celery root (sometimes called celeriac; 1 1/4 lb), peeled with a sharp knife and cut into 3/4-inch cubes
1 head garlic, cloves separated and left unpeeled
1 1/4 cups reduced-sodium chicken broth (10 fl oz)
2 fresh thyme sprigs
Accompaniment: crusty bread
Garnish: fresh thyme

Steps:

  • Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, starting skin sides down, turning over once, 8 to 10 minutes. Transfer to a plate and pour off all but 1 tablespoon fat from skillet.
  • Add butter to skillet and heat over moderately high heat until foam subsides, then sauté celery root and garlic, stirring frequently, until celery root is browned, about 5 minutes.
  • Add broth and thyme and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate, then reduce heat and simmer, covered, until chicken is cooked through, 15 to 20 minutes for white meat, about 25 minutes for dark meat. Transfer chicken to a serving bowl as cooked and keep warm, loosely covered with foil.
  • When all chicken pieces are done cooking, transfer sauce and vegetables to bowl with chicken, discarding thyme.

CELERY ROOT PUREE



Celery Root Puree image

Don't be put off by a celery root's appearance; this vegetable, also called celeriac, will win you over with its creamy texture and mild celery flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 6

1 to 2 celery roots (about 3/4 pound total), peeled and cut into small chunks
1 tablespoon white rice
1 garlic clove, peeled and smashed
1 1/2 cups low-fat (1 percent) milk
Coarse salt and ground pepper
1 tablespoon butter

Steps:

  • Place celery roots, rice, garlic, and milk in a medium saucepan; season with salt and pepper. Bring to a boil, reduce heat to low, and cook until roots are tender, 15 to 20 minutes (milk may look curdled).
  • Pour contents of pan into a food processor; add butter, and process until smooth. Season with salt and pepper. Serve immediately with Lamb Chops with Mint Sauce and Mushrooms.

Nutrition Facts : Calories 222 g, Fat 8 g, Fiber 3 g, Protein 9 g, SaturatedFat 4 g

EASY CELERY ROOT AND POTATO PUREE



Easy Celery Root and Potato Puree image

This easy side dish is an impressively tasteful (and uncomplicated) addition to any holiday meal. It combines celery and potatoes into one fluffy and delicious purée.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 35m

Number Of Ingredients 5

4 pounds celery root (about 2 large), peeled and cut into 1-inch pieces
1/2 pound new potatoes, peeled and cut into 1-inch pieces
1 cup half-and-half
4 tablespoons butter
Coarse salt

Steps:

  • Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add celery root and potatoes; reduce to a simmer, cover, and cook until tender, 15 to 20 minutes.
  • Working in batches, transfer celery root, potatoes, half-and-half, and butter to a food processor; puree until smooth. Season with salt.

Nutrition Facts : Calories 189 g, Fat 10 g, Fiber 4 g, Protein 5 g

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2016-06-03 Reduce the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Reserve 1 cup of the cooking liquid, then drain. Advertisement. Step 2. Puree the …
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  • Bring milk, water and celery root to a simmer in a large saucepan over medium heat. Reduce the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Reserve 1 cup of the cooking liquid, then drain.
  • Puree the celery root, butter, salt and pepper in a food processor (or blender) until smooth and the consistency of thinned mashed potatoes. Add some of the reserved cooking liquid, if necessary, for the right consistency.


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From id.holidaysbeauty.com


CELERY ROOT PUREE - HOW TO MAKE CELERIAC PUREE - YOUTUBE
Learn how to make a Celery Root Puree recipe! Visit http://foodwishes.blogspot.com/2014/11/celery-root-puree-come-for-flavor-stay.html for the ingredients, m...
From youtube.com


SMOOTH, CREAMY CELERY ROOT PURéE - YOUTUBE
For the full recipe visit http://www.chefsteps.com/activities/celery-root-pureeAt ChefSteps, we don't tell you how to cook, we show you—with recipes designed...
From youtube.com


CELERY ROOT PUREE RECIPE
Celery root puree recipe. Learn how to cook great Celery root puree . Crecipe.com deliver fine selection of quality Celery root puree recipes equipped with ratings, reviews and mixing tips. Get one of our Celery root puree recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 86% Celery Root Puree Allrecipes.com Celery root pureed with …
From crecipe.com


Пюре от целина на Пиер Шеделин | Рецепти 2022
Поднесете това просто пюре с готвач на къс ребра с готвач Пиер Шеделин с рецепта за пюре от корен от целина от "Martha's Entertainment."
From bg.holidaysbeauty.com


HOMEMADE CELERY ROOT PURéE | RECIPE WITH VIDEO - KITCHEN STORIES
50 g butter. 100 ml white wine. 150 ml water. salt. pot. cooking spoon. Heat a pot over medium heat and melt the butter. Add celery root and onion and sauté for approx. 5 min. Add white wine, water, and season with salt. Simmer, covered, for approx. 15 …
From kitchenstories.com


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