Celery Root Purée

Ingredients for Celery Root Purée

• 725ml whole milk

• 725ml water

• 1 tablespoon salt

• 2 large celery roots (about 1.1kg total), peeled, cut into 2-inch cubes

• 1 medium russet potato (about 275g ), peeled, cut into 2-inch cubes

• 1 small onion, peeled, quartered

• 5 tablespoons butter, cut into 5 pieces

• Ground white pepper

• Chopped fresh chives

How to make Celery Root Purée

Bring milk, water, and salt just to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.

Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper. Do ahead Celery root puree can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.

Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.