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Pierre Schaedelin's Celery Root Puree

Serve this simple puree with chef Pierre Schaedelin's Braised Short Ribs with Celery Root Puree recipe from "Martha's Entertaining."

  • Servings: 8


  • 2 celery roots, peeled and cut into 1-inch cubes
  • 3 cups heavy cream
  • Coarse salt and freshly ground pepper


  1. Bring celery roots and cream to a boil in a large saucepan. Reduce heat; simmer until celery roots are tender about 30 minutes. Strain through a fine sieve, reserving 2 cups cream. Puree celery roots with reserved cream in a blender until smooth. Season with salt and pepper. Serve immediately.

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