I fell in love with pureed celeriac when I first had it at a neighborhood restaurant. With the help of some eGullet chefs, an Eric Rippert recipe, and a few rounds of experiments, I arrived at a recipe that hits the spot.

This version seasons the celeriac with garlic, but you could substitute just about anything. You should also feel free to adjust the quantities of butter and cream to suit your preferences. It's delicious alongside fennel.

In some ways this is even easier than mashed potatoes, because there is no chance of overworking it and turning it into glue.

It should be prepared an hour or two in advance.

2 large celeriac knobs
6—8 garlic cloves, unpeeled
1 c whole milk
3 c water
1/4—1/2 c heavy cream
1/2 tsp salt
2—3 oz butter, chopped into 1 TB chunks
salt and ground black or white pepper to taste

-Peel and coarsely chop the celeriac. Trim off any hard or dark spots.

-Put water, milk, celeriac, 1/2 tsp of salt, and garlic in a large saucepan on stove. If liquid doesn't cover celeriac, add a little extra water. Cover, turn heat to high and bring to a boil. Partially uncover and reduce to a simmer.

- cook until easily pieced with a fork, about 15 to 20 minutes.

-Strain, reserving the cooking liquid. Peel the garlic. Put the celeriac root and garlic in a mixing bowl and mash with a masher.

-Scrape into blender and puree with the cream, and only as much cooking liquid as is necessary to to get it blending. Blend for a long time (five minutes should give a fluffy purée).

-Season to taste with salt and pepper a minute or so before it's done blending.

-Transfer to a metal bowl over simmering water. Add the butter in small pieces. Stir until melted and incorporated. Correct seasoning with salt and pepper. Hold uncovered over simmering water.

-Ideally prepare an hour or so before serving; the heat of the bain marie helps drive off excess moisture and will firm up the puree a bit.

Date User Comment

Sun 03/16/08 19:00:29 paulraphael Initial entry of recipe.