Pureed Celery Root
Serve this puree with our Salmon Fillets Poached in Olive Oil.
- Servings: 4
Source: Martha Stewart Living, March 2005
- 1 tablespoon vegetable oil
- 2 medium shallots, finely chopped
- Coarse salt and freshly ground white pepper
- 1 large celery root (about 2 pounds), peeled and cut into 1-inch chunks
- 2 cups milk
- 1 bay leaf
- 2 garlic cloves, crushed
- Pinch of ground nutmeg
Heat oil in a medium heavy-bottomed pot over medium heat. Add shallots; season with salt and pepper. Cook, stirring, until translucent, about 5 minutes.
Add celery root, milk, 2 cups water, bay leaf, garlic, and nutmeg. Season with salt and pepper. Bring to a boil. Reduce heat; simmer until celery root is very tender, about 15 minutes. Let cool.
Discard bay leaf. Transfer solids to a blender using a slotted spoon. Add 1/4 cup cooking liquid. Blend until smooth (add more cooking liquid, if needed). Season with salt and pepper.