Name: Celery Root Puree
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 large celery root, peeled and cut into chunks; 1 lemon, juiced, divided; kosher salt to taste; ⅓ cup heavy whipping cream; 2 tablespoons butter; 1 pinch cayenne pepper, or to taste

I joke that celery root tastes like celery if celery actually tasted good; for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon.

Celery Root Puree

celery root,

salt

heavy whipping cream

butter

cayenne pepper,

Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.


Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.


Who needs the carbs from potatoes when you have celery root. Absolutely loved this. Next time I will add some Cumin.

I admit the only reason I used this recipe was because someone gave us a celery root and I said WTF how do I use this. We'll let me tell you it's better than mashed potatoes...I'm not kidding. I did only use a couple teaspoons of lemon juice to cook, did not add later. Did not use the salt to boiling, but used a teaspoon when celery root was in the Vitamix. Used 1/2 and 1/2 and the butter. If you have a Vitamix you can skip the straining at the end. CREAMY! SMOOTH!! INCREDIBLY TASTY!!!! Chef John did it again...with such a basic recipe.

Family loved it. Great alternative to mashed potatoes. I made cashew cream instead of using heavy cream to avoid dairy. Food processor worked perfectly to get it to the right consistency. Doubled the recipe for four and wasn't much left over.

I was really looking forward to trying this but I found the lemon was too over powering. Next time I will only put a little in and taste it and not be so trusting and dump all the juice in.

I made it without the dairy and substituted a little bit of olive oil- fantastic. Well definitely be making this again.

This dish is so incredible. I have always seen in the grocery store this ugly root thing and never knew or understood why anyone would reach for it! My curiosity took me by surprise and I bought it not knowing what I was going to do with it. I found this recipe by Chef John, who has always steered me right with other recipes and gave it a try. Oh My Gosh!!! Based upon some other reviews, only used the lemon juice in the boiling, didn't need to scrape through a fine-mesh strainer - Ninja did a perfect job -, and just kicked up the cayenne because my DO & I like heat. Definitely a keeper!

I followed the recipe as written. It turned out as described in the video. I pureed it in my food processor and I didn't need to strain it

Where was this all my life! It is wonderful. I found the secret to a great celery root purée. It is picking the root with the full green celery stalks still attached. It is more tender easier to cut and peel and totally delicious.

What an unusual and appealing flavor. Will go with many dishes!

Celery Root Puree

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 6

Cost: $2.95 /serving

Author : Chef John

Ingredients

Instructions

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