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Rich Celery Root Purée Recipe

House Home Photo Rich Celery Root Purée Recipe Ina Garten Barefoot Contessa

A creamy side dish from the Barefoot Contessa — cookbook author, chef, and award-winning Food Network host. Celery root enriched with chicken stock and cream reveals a fresh celery root flavour. Serve with a simple roast pork and a bottle of full-bodied chardonnay. You can easily make this a day in advance and reheat it before dinner.

6 servings

5 lb. celery root (2 large)
2 tbsp unsalted butter
1-1/2 cups chicken stock, preferably homemade
1-1/2 cups heavy cream
4 tsp kosher salt
1 tsp freshly ground black pepper


Step 1: Peel the celery roots with a large chef’s knife and cut each one in half. With the cut side down, cut it in 1/2" dice, removing any brown spots.

Step 2: Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the celery root and sauté for 3 minutes, stirring to coat with the butter.

Step 3: Reduce the heat to medium-low, cover the pan, and cook for 10 minutes.

Step 4: Add the chicken stock, cream, salt and pepper and bring to a boil. Lower the heat, cover, and simmer for 15-20 minutes, stirring once, until the celery root is very tender.

Step 5: In batches, transfer the mixture to a food processor fitted with the steel blade and purée until smooth.

Step 6: Return the purée to the pot and reheat gently over low heat. Check the seasonings — it should be very highly seasoned — and serve hot.

Reprinted with permission from Ina Garten's Barefoot Contessa How Easy Is That? (2010 Clarkson Potter).

Photo Book Cookbook Barefoot Contessa How Easy Is That


Ina Garten


Quentin Bacon

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