recipe essential, my favorite dish of 2009: celery root puree
ah, behold the celery root! Sort of an ugly thing, I’d never heard of celery root until last year, when I came across a recipe on Food52 which garnered some high praise.
Blended with potato, bay infused cream and a sour green apple, you’ll have a dish that knocks mashed potatoes out of the water. Complex, aromatic and gorgeous, there are notes of sweetness and the slightest suggestion of lemon, though none is called for in the recipe. The texture is silky smooth.
Try it. Here’s the link to Food52.com and the recipe by Sonali:
Autumn Celeriac (Celery Root) Puree
- 1 medium celeriac (about 1.25 lbs), cut into 1/2-inch pieces
- 1 small Idaho potato (about 6 oz), cut into 1-inch pieces
- Kosher salt
- 1 Granny Smith apple, peeled, cored, and cut into 1-inch pieces
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 bay leaf
- Freshly ground black pepper
- Place the celeriac and potatoes in a large pot of salted, cold water. Bring to a boil. Boil for 10 minutes then add the apple. Continue to cook until all are tender, another 10-12 minutes.
- While vegetables are cooking, heat the cream, butter, and bay leaf in a small saucepan over medium heat.
- Drain the cooked vegetables and apple and return them to the hot, dry pot. Stir them over low heat for 2 minutes until they are dry. Pass ingredients through a food mill into a large bowl. Gently stir in the hot cream and butter mixture until smooth (remove the bay leaf). Alternatively, you can puree the vegetables and apple together with the cream and butter mixture in a food processor. Season puree with salt and black pepper to taste. Serve warm.