Celery Root-Pear Puree (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 pound celery root, peeled and cut into 2-inch pieces |
1 pound pears, peeled, cored, and cut into 1-inch pieces |
4 tablespoons unsalted butter |
1/2 cup dry white wine |
1/4 cup heavy cream |
pinch nutmeg |
salt |
freshly ground black pepper |
Directions:
1. Place the celery root in a saucepan, and cover with water. Bring to a boil. Lower the heat and simmer, covered, until tender, about 20 minutes. Drain in a colander.
2. Meanwhile, in a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the pears and cook, stirring, until soft, about 5 minutes. Add the wine and cook, stirring, until thick and the pears fall apart. Remove from the heat.
3. Return the drained celery root and pears to a food processor. Add the cream and remaining 2 tablespoons of butter and puree until smooth. Season with the nutmeg, and salt and pepper to taste.
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