Celery Root Puree (Michele Urvater) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
4 tablespoons unsalted butter |
1 onion, finely chopped |
2 pound celery knob |
1 medium boiling potato, peeled and diced |
1/4 cup or more heavy cream or 2 tablespoons butter or more to taste |
2 tablespoons chopped parsley |
salt and freshly ground pepper |
Directions:
1. Melt 4 tablespoons butter in a 4 quart saucepan. When hot, add onion, cover and simmer over low heat for about 5 minutes or until tender.
2. While this is cooking, peel the celery knob with a stainless steel knife, chop it roughly, then grate it in a food processor.
3. Add celery knob to saucepan along with potato, 1/2 cup of water, salt and pepper. Cover and simmer over low heat for 20 to 25 minutes or until celery knob is tender.
4. Transfer contents of saucepan to a food mill or processor and puree with butter or cream; adjust salt and pepper and garnish with parsley.
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