Celery Root Puree
This celery root puree is courtesy of chef Daniel Boulud, owner of Bar Boulud, and is used in his recipe for Salmon with Salsify.
The Martha Stewart Show, March Spring 2008
- 1 clove garlic, smashed
- 1 sprig fresh sage
- 1 sprig fresh thyme
- 1 1/2 pounds peeled celery root (about 2 medium) cut into 1-inch pieces
- 4 cups milk
- 4 tablespoons unsalted butter
- 3 tablespoons sliced fresh chives
- Coarse salt and freshly ground black pepper
- Place garlic, sage, and thyme in a piece of cheesecloth; tie with kitchen twine to enclose. Place in a medium saucepan along with celery root and enough milk to cover (you may not need to use all the milk). Bring to a simmer over medium heat; continue simmering until celery root is tender, 20 to 30 minutes. Strain mixture through a fine mesh sieve set over a medium bowl, reserving 1/2 cup of milk and discarding cheesecloth bundle.
- In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind.
- Transfer one-third of the celery root, reserved milk, and browned butter to the jar of a blender; blend until smooth. Slightly mash remaining celery root with a wooden spoon or a potato masher. Stir in pureed celery root mixture and chives; season with salt and pepper. Serve immediately.
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