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Home » Farm to Kitchen, Side Dishes

Celery Root Puree

By Helen Brody (December 16, 2011)

Celery Root, also known as celeriac or knob celery, although ugly in appearance, has an intense sweet celery flavor. It grows in poor soil and can be stored for the winter. Avoid bulbs that are more than 3 inches in diameter as they tend to be woody. It can be served warm as a puree or in soups. It also makes a delicious salad after marinating  jullienned strips in vinegar or lemon juice, Dijon mustard, salt and pepper for at least an hour to tenderize.  Mayonnaise, a bit more mustard, capers, and chopped parsley is the classic dressing after the marination.

1 and 1/2 cups milk                                                                                                         
1 and 1/2 cups water
1/2 tablespoon salt
1 celery root (peeled and cute into 2 inch cubes)
1 medium russet potato (peeled cut into 2 inch cubes)
1 small onion, peeled quartered
2 1/2 tablespoons butter, cut into 5 pieces
ground white pepper
chopped fresh chives

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.

Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper. Sprinkle with chopped chives and serve.

Celery Root Puree submitted by Marianne Miscioscia member of New Hampshire CSA  ( www.nhcsa.com)

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