If you’re looking for a way to use celery root, this Potato and Celery Root Puree is a great way to test the waters. This recipe combines potato, celery root and onion which is simmered in milk. Drain and puree and you’ve got a unique and creamy side dish.
I look forward to sneaking around every month with this group of bloggers. Won’t you join us? Blogger’s Clue is a monthly party created by Liz over at That Skinny Chick can Bake. For each assignment, we’re given a clue, and a blog and we’re to take that clue and find a recipe to make. Just contact Liz for details.
And how perfect is the potato for our March clue. If it were up to me, I’d declare March potato month and I’d demand we’d all have to eat them every single day. This month found me peaking around corners over at Bake Away with Me, Kathy is an avid baker and I really like what she writes for her profile: “Very few things are as comforting to me as spending time in my kitchen!! It’s my adult sandbox! I am blessed with a wonderful husband of 43 years, 3 wonderful children, and 5 beautiful grandchildren. After years of reading food blogs…I thought it was time to step outside my comfort zone and start my own blog! I thought this would be a great place to chronicle my many recipes and adventures in the kitchen.”
I landed on a potato, celery root side dish and couldn’t resist giving it a try. I remember having celery root at a lovely outdoor restaurant in Baden-Baden, Germany. The photo above doesn’t jar my memory at all about how it was prepared, but I do remember I liked it well enough to want to try celery root at home.
This recipe combines potato, celery root and onion which is simmered in milk. Drain and puree and you’ve got a unique and creamy side dish. Thanks Kathy, for a new culinary adventure!
Recipe for Potato and Celery Root Puree
- 3 Cup whole milk
- 3 cups water
- 2 celery roots about 1.25 pounds each, peeled and cut into 2-inch cubes
- 1 medium Idaho potato russet, about 10 oz, peeled and cut into 2-inch cubes
- 1 small onion quartered
- 5 Tbsp unsalted butter cut into 5 pieces, at room temperature
- Freshly ground white pepper
- Snipped fresh chives optional, pistachio oil, or browned butter, for serving
- Bring the milk, water, and 1 tablespoon salt to a boil in a large pot--keep an eye on the pot, because milk has a tendency to bubble up furiously. Drop in the celery root, potato, and onion, adjust the heat so that the liquid simmers steadily, and cook for about 30 minutes, or until the vegetables are tender and can be pierced easily with the point of a knife. Drain, discard the liquid, and shake the colander well to remove as much liquid as possible.
- In a food processor, in batches if necessary, puree the vegetables until perfectly smooth. Add the butter and whir until completely incorporated. Taste and add salt and white pepper as needed.
- Transfer the puree to a warm serving bowl and, if you'd like, top with a generous shower of chopped chives or a drizzle of pistachio oil or butter that's been cooked over low heat until its color is honey brown. Serve immediately.
Potato and Celery Root Puree…It’s what’s for a Side Dish.