Carrot Celery Root Puree

Name: Carrot Celery Root Puree
Ingredients: 2 tablespoons unsalted butter; 2 large shallots, peeled and chopped; 3 extra-large or 4 medium carrots, peeled and cut into 1-inch chunks; 2 celery roots, 1 pound each, peeled and cut into 1/2-inch chunks; Kosher salt and freshly cracked black pepper; 2 cups good quality vegetable stock

6 ingredients

11 steps

Ingredients

2 tablespoons unsalted butter
2 large shallots, peeled and chopped
3 extra-large or 4 medium carrots, peeled and cut into 1-inch chunks
2 celery roots, 1 pound each, peeled and cut into 1/2-inch chunks
Kosher salt and freshly cracked black pepper
2 cups good quality vegetable stock

Directions

1

Melt 2 tablespoons butter in a Dutch oven or large saucepan with a lid over medium heat.
2

Add the shallots and cook until just beginning to turn golden about 5 minutes.
3

Add the carrots and celery root and season with salt and pepper, to taste.
4

Stir in the stock, and enough water to just cover the vegetables.
5

Bring to a boil, then reduce the heat to a simmer, cover, and cook until vegetables are fork tender, about 30 minutes.
6

Drain the vegetables in a colander set over a bowl to reserve the cooking liquid.
7

Transfer the vegetables to a food processor and season with salt and pepper, to taste.
8

Puree until very smooth, adding cooking liquid, as needed, to reach the desired consistency.
9

Taste and season again, if necessary.
10

Transfer to a serving bowl and serve warm.
11

Cook's Note: This can be made the day before and slowly reheated.