Description
Smooth and luxurious Ina Garten’s celery root puree elevates simple vegetables into a gourmet experience. Creamy French-inspired techniques blend buttery richness with delicate earthy flavors you’ll savor at every elegant dinner.
Ingredients
Scale
Main Ingredients:
- 5 pounds (2.27 kilograms) celery root
- 1½ cups (360 milliliters) chicken stock, preferably homemade
- 1½ cups (360 milliliters) heavy cream
Seasoning Ingredients:
- 4 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Fat/Cooking Ingredient:
- 2 tablespoons unsalted butter
Instructions
- Transform the celery root by carefully removing its rough exterior using a sharp chef’s knife, ensuring a clean surface. Halve each root and meticulously dice into uniform 0.5-inch (1.25 centimeters) cubes, discarding any discolored or bruised sections while maintaining careful hand positioning.
- Select a substantial, thick-bottomed pot and melt unsalted butter over medium-high temperature. Introduce the diced celery root, stirring continuously to achieve an even, golden coating across each cube.
- Reduce cooking temperature to medium-low, covering the pot to create a controlled steaming environment. Allow the vegetables to soften for approximately 10 minutes, developing rich flavor and tender consistency.
- Pour in chicken stock, heavy cream, kosher salt, and freshly ground black pepper. Elevate heat momentarily to trigger boiling, then immediately lower to a gentle simmer. Cover and let the mixture develop for 15-20 minutes, occasionally stirring to prevent potential scorching.
- Transfer the tender vegetable mixture in strategic batches to a food processor equipped with a steel blade. Pulse and blend thoroughly until achieving an ultra-smooth, velvety texture with no remaining chunks.
- Carefully return the puréed mixture to the original pot, gently reheating over low temperature. Taste critically and make final seasoning adjustments, ensuring a perfectly balanced flavor profile. Serve immediately while maintaining optimal warmth and silky consistency.
Notes
- Peek carefully under the bumpy exterior for quality roots without blemishes or soft areas.
- Strip away the gnarly outer layer using a sharp chef’s knife, removing every bit of rough skin.
- Simmer the chunks gently until they practically melt when pierced with a fork.
- Break down the cooked pieces into small batches for ultra-creamy, velvety smoothness.
- Dial up the seasoning boldly since the rich dairy will balance any intense celery root sharpness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 114
- Sugar: 1g
- Sodium: 358mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 36mg