I can’t even begin to tell you how much Mark and I love this recipe! It’s velvety, rich, earthy and subtle. Restaurant quality stuff!
Celery Root Purée
Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.
Makes 6 servings
3 C whole milk (I use Silk Creamer for added richness)
3 C water
1 T 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 T vegan butter, cut into 5 pieces (I use Earth Balance Organic Buttery Spread)
Ground white pepper
Chopped fresh chives
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.
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.
by Dorie Greenspan in Bon Appétit, October 2006