Celery Root Puree
Ingredients
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- 2 pounds celery root – peeled and cut into 1-inch chunks
- 1 tablespoon lemon juice
- 2 cups whole milk
- 2 cups water
- 2 teaspoons kosher salt
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 teaspoon white pepper – ground
Instructions
1. Trim, peel, and cut the celery root into 1-inch chunks, then toss immediately with the lemon juice to prevent browning.
2. In a medium pot, combine the whole milk, water, and kosher salt. Add the celery root. Bring to a simmer over medium heat, then reduce heat and cook at a gentle simmer until very tender, 15–20 minutes (a knife should slide in easily).
3. Drain the celery root, reserving about 1 cup of the hot cooking liquid. Return the celery root to the empty pot over low heat and cook, stirring, for 1–2 minutes to evaporate excess moisture.
4. Transfer the celery root to a blender or food processor. Add the heavy cream and unsalted butter and blend until completely smooth and velvety, adding just enough reserved cooking liquid (2–6 tablespoons) to reach a soft, spoonable consistency.
5. Season with the white pepper, blend briefly to incorporate, and taste; adjust consistency with a little more reserved liquid if needed. Serve hot.
Celery Root Puree is a silky, pale cream side dish with an elegant, sweet-earthy flavor and a gentle celery aroma. When properly made, it has a satin-smooth texture that sits beautifully on the plate and pairs seamlessly with roasted meats, poultry, or delicate seafood. Butter and cream round the natural nuttiness of celeriac, resulting in a puree that is both comforting and refined.
Rooted in French cuisine, this preparation is known as purée de céleri-rave and appears in classic and modern restaurant cooking alike. Celeriac has been cultivated across Europe for centuries, prized for its winter hardiness and distinctive taste. French chefs popularized simmering the vegetable in milk and finishing with butter and cream, a technique that softens its edges while preserving its character.