Celery Root Puree

Creamy Celery Root Puree

AuthorSara Bojarski Prep Time: 0:10:00
Cook Time: 0:40:00
Total Time: 0:50:00
Serving Size: 3 cups Ingredients
  • 1 Celery Root (cut into 1" cubes)
  • Extra Virgin Olive Oil
  • 1/4 small dice Onion
  • 2 smashed Garlic Cloves
  • 3/4 Cups Veal Stock
  • 2 Sprigs Thyme (Leaves only)
  • 2/3 Cups Heavy Cream
  • 3 T Butter
  • Salt (To Taste)
Directions
  • On a sheet tray, sprinkle EVOO and salt over your cubes of Celery Root and toss to coat. Bake in a 400 degree oven until a paring knife slips into a cube effortlessly.
  • Meanwhile in a small saute pan, melt 1 T of your butter, and saute your onion, garlic and thyme. Once the butter has been absorbed, start adding in small amounts of your veal stock until absorbed again - keep repeating thing process until your onions are soft and all liquids have been absorbed (you may use more veal stock).
  • In a Vitamix, or something with equivalent mixing capacity, add in your roasted celery root, your garlic & onions, 2 T butter, and about 1/3 cup of Heavy Cream. Mix on high until completely pureed (adding more heavy cream if it’s still too thick). If it is still too thick for your liking you can add small amounts of either veal stock or heavy cream. You want the consistency to hold up on a fork, meaning, it won’t bleed through the slits on a fork. Taste and season with salt. Keep warm.