Serve this puree with our Salmon Fillets Poached in Olive Oil.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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