- Celery Root Puree
- Celery Root Remoulade
- Whipped Mashed Potatoes with Celery Root
Celery Root Puree
1/2 lb celery root, peeled with a sharp knife and cut into 1/2-inch cubes (1 cup)
1 small garlic clove
1/2 cup low-sodium chicken broth
1/4 teaspoon salt
3 tablespoons heavy cream
1 teaspoon unsalted butter
Simmer celery root, garlic, broth, and salt in a 1- to 2-quart heavy saucepan,
covered, until celery root is very tender, 12 to 15 minutes. Purée mixture with
cream and butter in a food processor until smooth.
Celery Root Remoulade
from the Barefoot Contessa
2 pounds celery root
1 3/4 teaspoons kosher salt
3 tablespoons freshly squeezed lemon juice
1 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 teaspoons Champagne vinegar or white wine vinegar
Pinch freshly ground black pepper
Use a serrated knife to peel the celery root of all the brown outer portions, like
peeling a pineapple. Cut the celery root into thin matchsticks with a
mandoline, or grate them in a food processor fitted with the coarsest grating
blade. With the food processor, press a little as you feed the chunks through
and you will have larger shreds. Place the celery root in a large bowl, sprinkle
with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to
stand at room temperature for about 30 minutes.
Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the
remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon
of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You
may have some sauce left over.) Serve cold or at room temperature.
1/2 lb celery root, peeled with a sharp knife and cut into 1/2-inch cubes (1 cup)
1 small garlic clove
1/2 cup low-sodium chicken broth
1/4 teaspoon salt
3 tablespoons heavy cream
1 teaspoon unsalted butter
Simmer celery root, garlic, broth, and salt in a 1- to 2-quart heavy saucepan,
covered, until celery root is very tender, 12 to 15 minutes. Purée mixture with
cream and butter in a food processor until smooth.
Celery Root Remoulade
from the Barefoot Contessa
2 pounds celery root
1 3/4 teaspoons kosher salt
3 tablespoons freshly squeezed lemon juice
1 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 teaspoons Champagne vinegar or white wine vinegar
Pinch freshly ground black pepper
Use a serrated knife to peel the celery root of all the brown outer portions, like
peeling a pineapple. Cut the celery root into thin matchsticks with a
mandoline, or grate them in a food processor fitted with the coarsest grating
blade. With the food processor, press a little as you feed the chunks through
and you will have larger shreds. Place the celery root in a large bowl, sprinkle
with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to
stand at room temperature for about 30 minutes.
Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the
remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon
of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You
may have some sauce left over.) Serve cold or at room temperature.
Celery Root Recipes
Whipped Mashed Potatoes with Celery Root
from Saveur Magazine
1 lb. celery root
2 cups half-and-half
8 tbsp. unsalted butter
8 sprigs thyme
3 lbs. russet potatoes, peeled and cut into 1⁄2" cubes
2 tsp. kosher salt, plus more for seasoning
1 cup finely grated grana padano cheese
Freshly ground white pepper
1. Peel and cut celery root cut into 1⁄2" cubes and combine in a 2-qt. saucepan
with half-and-half, butter, and thyme and bring to boil over medium-high
heat. Lower heat to medium-low and simmer, partially covered, until celery
root is tender, about 25 minutes.
2. Discard thyme. Transfer celery root mixture to a food processor and purée.
Scrape mixture through a sieve into a clean saucepan; keep warm over low
heat.
3. Meanwhile, combine potatoes and 2 tsp. of the salt in a 6-qt. saucepan and
add water so that potatoes are covered by 1". Bring to a boil over high heat,
lower the heat to medium low, and simmer until potatoes are tender, 10–15
minutes. Drain potatoes and pass them through a ricer into a large bowl. (For
even smoother potatoes, mash with a potato masher as well).
4. Transfer potatoes to the saucepan of puréed celery root and whisk in cheese
until cheese is melted and potatoes are smooth and hot. Season with salt and
pepper to taste.
from Saveur Magazine
1 lb. celery root
2 cups half-and-half
8 tbsp. unsalted butter
8 sprigs thyme
3 lbs. russet potatoes, peeled and cut into 1⁄2" cubes
2 tsp. kosher salt, plus more for seasoning
1 cup finely grated grana padano cheese
Freshly ground white pepper
1. Peel and cut celery root cut into 1⁄2" cubes and combine in a 2-qt. saucepan
with half-and-half, butter, and thyme and bring to boil over medium-high
heat. Lower heat to medium-low and simmer, partially covered, until celery
root is tender, about 25 minutes.
2. Discard thyme. Transfer celery root mixture to a food processor and purée.
Scrape mixture through a sieve into a clean saucepan; keep warm over low
heat.
3. Meanwhile, combine potatoes and 2 tsp. of the salt in a 6-qt. saucepan and
add water so that potatoes are covered by 1". Bring to a boil over high heat,
lower the heat to medium low, and simmer until potatoes are tender, 10–15
minutes. Drain potatoes and pass them through a ricer into a large bowl. (For
even smoother potatoes, mash with a potato masher as well).
4. Transfer potatoes to the saucepan of puréed celery root and whisk in cheese
until cheese is melted and potatoes are smooth and hot. Season with salt and
pepper to taste.
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