Print: Celery Root Puree

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.

Prep

17 min

Cook

40 min

Servings

Difficulty

Medium

Ingredients

1 large celery root , peeled and cut into chunks
1 lemon , juiced, divided
kosher salt to taste
0.33 cups heavy whipping cream
2 tablespoons butter
1 pinch cayenne pepper , or to taste

Instructions

1 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.
2 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 per serving

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