Celery Root Purée

Name: Celery Root Purée
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 3
Cuisine: Global
Ingredients: 907 grams celery root, also known as celeriac (about 3 small); 2 teaspoons kosher salt, plus more as needed; 6 Tbsps unsalted butter (3/4 stick), at room temperature; 355 milliliters water; 3 servings Freshly ground white pepper; 710 milliliters whole milk (water may be substituted); 340 grams Yukon Gold potatoes (about 4 medium)

Celery Root Purée might be a good recipe to expand your main course recipe box. One portion of this dish contains approximately 21g of protein, 33g of fat, and a total of 694 calories. This gluten free and vegetarian recipe serves 3. A mixture of yukon gold potatoes, pepper, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Place milk, water, and salt in a large saucepan.Peel celery root and potatoes, cut into 1-1/2-inch cubes, and immediately drop into the pot of milk and water. Cover and bring to a boil over high heat. Uncover, reduce heat to medium low, and cook at a lively simmer until potatoes can be easily pierced with a sharp knife and celery root starts to break up, about 17 to 20 minutes.

Ingredients you will need

Celeriac

Potato

Water

Milk

Salt

Equipment you will use

Sauce Pan

Knife

Pot

Drain mixture through a colander.

Equipment you will use

Colander

Transfer to the bowl of a food processor fitted with a blade attachment.

Equipment you will use

Food Processor

Bowl

Add butter and process to a smooth purée, stopping to scrape down the sides of the bowl as needed, about 3 minutes from start to finish. Taste and season with salt and white pepper as needed.

Ingredients you will need

White Pepper