Celery-root Puree


  • 6 medium Celery roots (about 1lb each)
  • 6 tablespoons unsalted butter
  • 8 or 9 tablespoons heavy cream
  • Salt and white pepper to taste
  1. Wash and peel the celery roots, and cut into 1/2 inch cubes.
  2. Place the celery root in a baking dish, dot with the butter and cover. Microwave at high – stirring several times – until the celery root is soft and gives no resistance when pierced with a fork, about 20 to 25 minutes.
  3. Transfer the celery root to the bowl of a food processor. Add the cream and process until smooth.
  4. Taste for seasoning and add salt and white pepper to taste.


Puree can be prepared ahead earlier in the day and reheated


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