Sometimes it’s nice to mix it up and puree something other than potato. Celery root looks pretty intimidating, but it’s very easy to make celery root puree, and the flavor is insane. Part 2 of our “triologymaybemore” of simple in the kitchen preparation tips.
STEP 1: Take 2 pounds of celery root. Square off the knobbly madness so that you have straight edges to work with. Peel off the outside skin with a vegetable peeler, so that only the white flesh of the root is left. If there are indents of rough exterior, cut them out.
STEP 2: Peel 1/2 a large potato (we like yukon gold) or a little over 1/2 a pound. Cut the celery root 1 inch squares. Cut the potato into 2 inch squares since they will cook faster the celery root. (the potato give the celery root puree body).
STEP 3: Place the cubed celery and potato in a sauce pot. Add 4 cups of whipping cream. You want to make sure the cream just covers the vegetables. Add 1 tablespoon of sea salt and 1 teaspoon of white pepper. Add a few fresh bay leaves and a few sprigs of fresh thyme.
STEP 4: Cook covered on medium heat for 45 minutes, or until celery root is fork tender.
STEP 5: Remove bay leaf and any thyme sprigs. Transfer all sauce and vegetables from saucepan to blender. Puree for 30 seconds, just until smooth. Do not over puree or the starch from the potato will make your puree gummy. Season with salt and pepper to taste. Serve or store covered in the fridge up to 5 days.