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Celery Root Puree

This is an easy boil-and-blend recipe from chef Shea Gallante of Ciano. Use it with his Lobster and Shiitake Ragu.

  • Servings: 2
Celery Root Puree

Source: The Martha Stewart Show, February 2011


  • 1 celery root, peeled and chopped
  • 1/4 cup heavy cream
  • 1 teaspoon unsalted butter
  • 2 cups homemade or store-bought low-sodium vegetable stock


  1. Place all ingredients in a medium saucepan; bring to a boil over medium-high heat and cook until celery root is tender, about 15 minutes. Transfer celery root and cooking liquid to the jar of a blender; carefully puree until smooth. Keep warm until ready to serve.


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