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TWO-CELERY PUREE

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

Ingredients

CELERY PUREE (GREEN) ingredients

525 grams celery stalks
50 grams spinach
200 grams salt (for water)
2 grams pepper
7 grams kosher salt

CELERY ROOT PUREE ingredients

500 grams cream
500 grams milk
907 celery roots
5 grams salt
1 gram white pepper

Equipment

cutting board
chef knife
10Qt pot
Vita Mix
hotel pan 6" deep
chinois
spider colander
rubber spatula
stainless steel bowls (Medium)
5 qt pot
china cap
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Parts

CELERY PUREE (GREEN)

Step

Fill pot with water and bring to a boil.

Step

Clean the celery stalks under cold water to remove the sand or dirt.

Step

Cut the celery stalks into 1” pieces.

Step

Season the water with salt to make it taste like the ocean.

Step

Blanch the celery in the pot for 5-6 minutes until the celery is very tender.

Step

Place in an ice bath and shock for 1 minute to stop the cooking process.

Step

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.

Step

Shock the spinach in the ice water for 1 minute.

Step

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.

Step

Blend the celery and spinach on high for 3 minutes to create a smooth puree. Season the puree with salt and pepper.

Step

Stain the puree through a chinois and place the bowl over ice to cool the puree down fast.

CELERY ROOT PUREE

Step

Clean and dice the celery root into even pieces.

Step

In a medium size pot place the celery root, cream, milk and bring to a simmer.

Step

Season the pot with salt and simmer the pot until the celery root is tender, around 20 minutes.

Step

Once tender strain through a china cap. (Make sure you keep the cooking liquid for blending).

Step

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.

Step

Blend for 5 minutes.

Step

Once blended pass through a fine sieve.

Step

To serve using a spoon a little of each purée and then gently spatter on the plate