Recipe

November 8, 2010

Rich Celery Root Purée Recipe

Recipe:

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

Ingredients

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

Directions

Yield:

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