This delicious and creamy Celery Root Purée, inspired by Ina Garten, is a simple yet elegant side dish perfect for any meal. Quick to prepare with just a few common ingredients, it’s rich, comforting, and packed with flavor. Serve it hot and enjoy its velvety texture—ideal for pairing with roasted meats or vegetarian mains!
Recipe Ingredients:
- 5 lb celery root (2 large)
- 2 tbsp unsalted butter
- 1½ c chicken stock, preferably homemade
- 1½ c heavy cream
- 4 tsp kosher salt
- 1 tsp freshly ground black pepper
How To Make Rich Celery Root Purée?
- Prep the celery root: Peel the celery roots using a large chef’s knife and cut each one in half. Place the cut side down and dice into 1.25 cm / ½-inch cubes, removing any brown spots. Keep your fingers clear of the knife!
- Sauté the celery root: Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the celery root and sauté for about 3 minutes, stirring to coat it evenly in the butter.
- Cook until tender: Reduce the heat to medium-low, cover the pot, and cook for 10 minutes. Add the chicken stock, cream, salt, and pepper. Increase the heat to bring it to a boil, then lower the heat, cover, and simmer for 15–20 minutes, stirring once or twice, until the celery root is very tender.
- Purée the mixture: In batches, transfer the celery root mixture to a food processor fitted with a steel blade. Blend until completely smooth.
- Reheat and season: Return the purée to the pot and gently reheat over low heat. Taste and adjust the seasoning as needed—it should be well-seasoned. Serve hot.
Recipe Tips:
- Choose fresh celery root: Look for firm, unblemished roots to ensure the best flavor and texture. Avoid any with soft spots or cracks.
- Peel thoroughly: Use a large knife to remove the thick, tough skin completely. Any leftover skin can make the purée bitter.
- Cook until very tender: Simmer the celery root until it’s fork-tender. If it’s undercooked, the purée won’t be as smooth.
- Purée in batches: To avoid overfilling the food processor, blend in smaller portions for a silky texture.
- Season generously: The cream and butter mellow the flavor, so don’t skimp on salt and pepper to make the dish truly pop.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Celery Root Purée cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the purée to cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 2 months.
- Reheat: Place the purée in a saucepan over low heat. Stir frequently to prevent sticking, and add a splash of cream or stock if needed to loosen the consistency.
Nutrition Facts
- Calories: 114
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 36mg
- Sodium: 358mg
- Potassium: 206mg
- Total Carbohydrate: 3g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 2g
Check out More Recipes:
Ina Garten Rich Celery Root Purée
Description
This delicious and creamy Celery Root Purée, inspired by Ina Garten, is a simple yet elegant side dish perfect for any meal. Quick to prepare with just a few common ingredients, it’s rich, comforting, and packed with flavor. Serve it hot and enjoy its velvety texture—ideal for pairing with roasted meats or vegetarian mains!
Ingredients
Instructions
- Prep the celery root: Peel the celery roots using a large chef’s knife and cut each one in half. Place the cut side down and dice into 1.25 cm / ½-inch cubes, removing any brown spots. Keep your fingers clear of the knife!
- Sauté the celery root: Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the celery root and sauté for about 3 minutes, stirring to coat it evenly in the butter.
- Cook until tender: Reduce the heat to medium-low, cover the pot, and cook for 10 minutes. Add the chicken stock, cream, salt, and pepper. Increase the heat to bring it to a boil, then lower the heat, cover, and simmer for 15–20 minutes, stirring once or twice, until the celery root is very tender.
- Purée the mixture: In batches, transfer the celery root mixture to a food processor fitted with a steel blade. Blend until completely smooth.
- Reheat and season: Return the purée to the pot and gently reheat over low heat. Taste and adjust the seasoning as needed—it should be well-seasoned. Serve hot.
Notes
- Choose fresh celery root: Look for firm, unblemished roots to ensure the best flavor and texture. Avoid any with soft spots or cracks.
- Peel thoroughly: Use a large knife to remove the thick, tough skin completely. Any leftover skin can make the purée bitter.
- Cook until very tender: Simmer the celery root until it’s fork-tender. If it’s undercooked, the purée won’t be as smooth.
- Purée in batches: To avoid overfilling the food processor, blend in smaller portions for a silky texture.
- Season generously: The cream and butter mellow the flavor, so don’t skimp on salt and pepper to make the dish truly pop.
Ina Garten Rich Celery Root Purée