Celery Root Celeri Rave Puree Recipes

Steps:

• Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
• Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.

Steps:

• Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot.
• Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary.

Steps:

• Peel the celery and cut it into one-inch cubes. There should be about six cups.
• Put the celery in a kettle and add cold water to cover. Add salt to taste. Bring to a boil and cook until tender, about 15 minutes. Drain well.
• Put the pieces into the container of a food processor and add the butter. Start processing while gradually adding the hot milk, salt, pepper and nutmeg. Spoon into a saucepan and reheat. Serve.

Steps:

• Peel and chop 3 pounds celery root. Peel, halve and core 2 Bosc pears. Combine the celery root and pears in a saucepan with 3 cups milk, 1 smashed garlic clove and enough water to cover; simmer until tender, 25 to 30 minutes. Drain, reserving the liquid. Puree in a blender until smooth, adding the reserved liquid as needed. Season with salt and pepper. Cover and refrigerate overnight. When ready to serve, brown 3 tablespoons butter in a saucepan over medium heat. Add 1/4 cup parsley and fry 2 minutes. Microwave the puree to warm and top with the browned butter.

Steps:

• Melt 4 tablespoons butter in a 4 quart saucepan. When hot, add onion, cover and simmer over low heat for about 5 minutes or until tender.
• While this is cooking, peel the celery knob with a stainless steel knife, chop it roughly, then grate it in a food processor.
• Add celery knob to saucepan along with potato, 1/2 cup of water, salt and pepper. Cover and simmer over low heat for 20 to 25 minutes or until celery knob is tender.
• Transfer contents of saucepan to a food mill or processor and puree with butter or cream; adjust salt and pepper and garnish with parsley.

Steps:

• In a large saute pan, combine the carrots, 1/2 cup of the water, and butter. Sprinkle the sugar over the top and bring to a boil over medium-high heat. Cover and reduce the heat to medium. Simmer for 10 minutes, or until the carrots are almost tender. Add the celery root (add more water if the mixture is dry). Cook for 5 minutes, or until the celery root is just tender. Season with the salt and pepper.

Steps:

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

Steps:

• 1. Fill a large bowl with water, squeeze the half lemon into it, and then add the lemon half as well, Peel the potatoes and the Jerusalem artichokes, placing them directly in the acidulated water.
• 2. Bring plain water to a boil in the bottom of a vegetable steamer. Place the celery root in the top and cook until it begins to turn tender, 10 minutes. Add the potatoes and cook until the celery root is nearly tender through, 10 minutes. Then add the Jerusalem artichokes and cook until they are tender through, about 10 minutes.
• 3. Transfer the vegetables to a large bowl, of to the bowl of an electric mixer fitted with the dough blade, and blend to a consistent but slightly chunky purée (do not puré them in a food processor or they will turn to glue). Add the butter and continue mixing until it is incorporated. Season to taste with salt and pepper, and serve piping hot.

Steps:

• Peel potatoes and celery root. Cut into 1-inch chunks. Steam in a large steamer set over boiling water, covered, until very tender, 30 to 40 minutes.
• Force through food mill into a bowl. Stir in cream, chervil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Season with additional salt.