Celery Root Puree
- ACTIVE: 15 MIN
- TOTAL TIME: 45 MIN
- SERVINGS: 6
- 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.
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Congratulations to Mei Lin, winner of Top Chef Season 12.