Celery Root Puree

Name: Celery Root Puree
Ingredients: 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

7 ingredients

6 steps

Ingredients

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

Directions

1

Melt 4 tablespoons butter in a 4 quart saucepan.
2

When hot, add onion, cover and simmer over low heat for about 5 minutes or until tender.
3

While this is cooking, peel the celery knob with a stainless steel knife, chop it roughly, then grate it in a food processor.
4

Add celery knob to saucepan along with potato, 1/2 cup of water, salt and pepper.
5

Cover and simmer over low heat for 20 to 25 minutes or until celery knob is tender.
6

Transfer contents of saucepan to a food mill or processor and puree with butter or cream; adjust salt and pepper and garnish with parsley.