Celery Root Puree
(from lonnieT’s recipe box)
Serve with South Bank Scallops
Source: Epicurious - Bon Appetit October 2006
Prep time: 10 minutes
Cook time: 30 minutes
Serves 6 people
Ingredients
- 1 1/2 cups whole milk
- 1 1/2 cups water
- 1 tablespoon sea salt
- 1 celeriac (1 1/2 pounds)
- 1 medium potato
- 1 small onion quartered
- 5 tablespoons butter
- Ground white pepper
Directions
-
Peel celeriac and potato, cut into 2 inch cubes.
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Bring milk, water, and salt just to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.
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Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper.
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Do ahead Celery root puree can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.
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Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.