Carrot Celery Root Puree

Carrot Celery Root Puree
Carrot Celery Root Puree requires roughly 1 hour and 5 minutes from start to finish. This side dish has 58 calories, 1g of protein, and 4g of fat per serving. This recipe serves 6. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up carrots, vegetable stock, butter, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

1
Watch how to make this recipe.
2
Melt 2 tablespoons butter in a Dutch oven or large saucepan with a lid over medium heat.
Ingredients you will need
ButterButter
Equipment you will use
Dutch OvenDutch Oven
Sauce PanSauce Pan
3
Add the shallots and cook until just beginning to turn golden about 5 minutes.
Ingredients you will need
ShallotShallot
4
Add the carrots and celery root and season with salt and pepper, to taste. Stir in the stock, and enough water to just cover the vegetables. Bring to a boil, then reduce the heat to a simmer, cover, and cook until vegetables are fork tender, about 30 minutes.
Ingredients you will need
Salt And PepperSalt And Pepper
CeleriacCeleriac
VegetableVegetable
CarrotCarrot
StockStock
WaterWater
5
Drain the vegetables in a colander set over a bowl to reserve the cooking liquid.
Ingredients you will need
VegetableVegetable
Equipment you will use
ColanderColander
BowlBowl
6
Transfer the vegetables to a food processor and season with salt and pepper, to taste. Puree until very smooth, adding cooking liquid, as needed, to reach the desired consistency. Taste and season again, if necessary.
Ingredients you will need
Salt And PepperSalt And Pepper
VegetableVegetable
Equipment you will use
Food ProcessorFood Processor
7
Transfer to a serving bowl and serve warm.
Equipment you will use
BowlBowl
8
Cook's Note: This can be made the day before and slowly reheated.
DifficultyHard
Ready In1 h, 5 m.
Servings6
Health Score2
Magazine