Celery Root Puree

Ingredients

• 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
• 0.5 cup heavy cream
• 4 tablespoons unsalted butter
• 0.25 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.