Name: Celery-Root Purée
Cook time: 10 minutes
Total time: 25 minutes
Yield: Makes 2 servings (about 3/4 cup)
Ingredients: 1/2 lb celery root, peeled with a sharp knife and cut into 1/2-inch cubes (1 cup); 1 small garlic clove; 1/2 cup low-sodium chicken broth; 1/4 teaspoon salt; 3 tablespoons heavy cream; 1 teaspoon unsalted butter

Cooks' note:

Purée can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat in an ovenproof dish, covered with foil, in a preheated 425°F oven 5 to 10 minutes.

Recipe information

Total Time
25 minutes
Yield
Makes 2 servings (about 3/4 cup)

Ingredients

1/2 lb celery root, peeled with a sharp knife and cut into 1/2-inch cubes (1 cup)

1 small garlic clove

1/2 cup low-sodium chicken broth

1/4 teaspoon salt

3 tablespoons heavy cream

1 teaspoon unsalted butter

Preparation

Simmer celery root, garlic, broth, and salt in a 1- to 2-quart heavy saucepan, covered, until celery root is very tender, 12 to 15 minutes. Purée mixture with cream and butter in a food processor until smooth.

TagsFrench European Celery Root Root Vegetable Vegetable Side Dinner Nut Free Gluten Free Keto 5 Ingredients or Fewer 30 Minutes or Less Make Ahead Simmer Food Processor Gourmet

Recipe notes

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