Celery Root Puree

Prep & Cook
40 Minutes
Serves
4
Difficulty
Easy
Celery Root Puree

Ingredients

15g unsalted butter  

790g celery root, peeled, cut into 2.5cm cubes 

1 1/2 cups full-cream milk 

1/2 cup thickened cream 

1 medium shallot, coarsely chopped  

Description

Serves: 4

Prep Time: 10 minutes

Cook Time: 40 Minutes

Make-Ahead: Puree can be made up to 1 day ahead, cooled, covered and refrigerated. Reheat over low heat. 



Recipes images

Method

Step 1

Place large pot on the Inducto Go. Using PLATE TEMP mode, set TEMPERATURE to 130°C. Add butter to melt, then stir in celery root, milk, cream, shallot, and large pinch of salt. Bring to a simmer then reduce TEMPERATURE to 55°C and simmer very gently uncovered, stirring occasionally, for 35 minutes, or until celery root is tender enough to mash with a spoon.

Step 2

Using slotted spoon, transfer celery root and shallots to blender (preferably high-powered). Blend until smooth, adding 1 to 1 1/2 cups cooking liquid to form very thick, creamy, and completely smooth puree. 

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