Celery Root Puree is creamy, dreamy and an elegant lower-carb alternative to mashed potatoes! Celeriac, also called celery root, knob celery, and turnip-rooted celery, is a variety of celery cultivated for its edible stem or hypocotyl, and shoots. Celeriac is like a root vegetable except it has a bulbous hypocotyl with many small roots attached.
- Servings 20
- Dish Side
- Time 60 min
- Skill Beginner
CELERY PUREE (GREEN) ingredients
CELERY ROOT PUREE ingredients
CELERY PUREE (GREEN)
Fill pot with water and bring to a boil.
Clean the celery stalks under cold water to remove the sand or dirt.
Cut the celery stalks into 1” pieces.
Season the water with salt to make it taste like the ocean.
Blanch the celery in the pot for 5-6 minutes until the celery is very tender.
Place in an ice bath and shock for 1 minute to stop the cooking process.
While the celery is in the ice water start blanching the spinach for 3 minutes until the spinach falls apart when it’s pushed between your fingers.
Note: Do not leave the celery in the ice water for too long otherwise the celery will start to get water logged.
Shock the spinach in the ice water for 1 minute.
Once the spinach has been chilled, squeeze out as much of the water as possible then place in the Vita-Mix, add in the celery.
Blend the celery and spinach on high for 3 minutes to create a smooth puree. Season the puree with salt and pepper.
Stain the puree through a chinois and place the bowl over ice to cool the puree down fast.
CELERY ROOT PUREE
Clean and dice the celery root into even pieces.
In a medium size pot place the celery root, cream, milk and bring to a simmer.
Season the pot with salt and simmer the pot until the celery root is tender, around 20 minutes.
Once tender strain through a china cap. (Make sure you keep the cooking liquid for blending).
Place the cooked celery root into the blender and blend till smooth, pour the milk mixture into blender, just pour enough milk to get blend to blend on its own.
Blend for 5 minutes.
Once blended pass through a fine sieve.
To serve using a spoon a little of each purée and then gently spatter on the plate