New This Month

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


  1. 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.

  2. 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.

  3. 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.


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