“From the October 2006 Bon Appetit Magazine (one of my cooking bibles); they said that "simmering in milk coaxes the very best out of the celery root, giving this silky puree a flavor that's both mellow and full." I made this for Thanksgiving this year and found it to be a wonderfully flavorful, smooth and slightly sweet alternative to the usual starches like mashed potatoes or yams. Mom saved the cooking liquid and made cream of potato soup....”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.
  3. Combine vegetables and butter in processor or use an immersion blender and puree until smooth. Season to taste with salt and white pepper.
  4. Do ahead: Celery root puree can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.
  5. Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.

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