Recipe: Celeriac Purée

Celeriac or celery root or celery knob = all the same thing. Celeriac purée is something I like to have on hands at all times, in case of emergencies. It has such a mild flavor and works well with almost anything. I like food that act like blank canvases so that I can build and pair with that flavor to make something more complex.

  • 2 celery roots
  • Heavy cream, as needed
  • Salt

Peel by cutting off outside skin and chop into small cubes, ½-inch, so that cooking is faster. Place cubed celeriac into a pot and cover with heavy cream, and add a pinch of salt. Bring to a boil, and simmer until tender – around 20 minutes.

Strain celeriac and reserve some of the cooking cream. Place strained celeriac into a VitaMix while adding a little cooking cream to get it going, taste and adjust for seasoning.

Sample dishes:

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