Recipe: Celery Root Puree
- MAKE-AHEAD
- VEGETARIAN
Ingredients
- 2 celery roots (1 pound each), peeled and cut into 1/2-inch pieces
- 2 cups heavy cream
- 1 cup water
- Salt and freshly ground pepper
- In a large saucepan, combine the celery roots with the cream and water and bring to a boil. Cover and simmer over moderately low heat until tender, about 30 minutes. Uncover and cook over high heat until the cream is thickened and reduced by half, about 8 minutes.
- Transfer the contents of the pan to a food processor and puree until smooth. Season with salt and pepper. Return the puree to the saucepan and cook over moderate heat, stirring constantly, until warmed through. Serve at once.
- From Man with a Mission | Anthony von Mandl
- Published February 2004





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