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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Celery Root Puree

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Celery Root Puree Empty Celery Root Puree

    Post by Lobo Fri 22 Jan 2016, 3:13 am

    Celery Root Puree Img46l
    Celery Root Puree
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    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Servings: 4 to 6
    Celery root was born in the Renaissance, when experimenting gardeners figured out that the little root of wild celery could be encouraged to grow into a large, knobby vegetable with a flavor reminiscent of a mild turnip. Nowadays, in the cool-weather months, French markets are stocked with huge piles of celery roots. Chefs and home cooks alike might add them to a pot-au-feu or use them for making celery root rémoulade or a creamy, earthy puree. For an elegant touch, drizzle a few drops of truffle oil over the puree just before serving.






    Ingredients:


    • 1 large celery root, about 2 lb.,
       peeled and cut into 1⁄2-inch dice
    • 1 large russet potato, about 6 oz.,
       peeled and cut into 1⁄2-inch dice
    • About 3 cups chicken stock or water
    • 4 Tbs. (1⁄2 stick) unsalted butter
    • 6 Tbs. heavy cream
    • Salt and freshly ground pepper, to taste
    • 1 to 2 Tbs. chopped fresh chives
    • Truffle oil for drizzling (optional)

    Directions:

    In a saucepan over high heat, combine the celery root and potato with stock to cover by 1 to 2 inches. Cover and bring to a boil over high heat, then reduce the heat to medium-high and cook at a rolling boil until the vegetables are tender, 10 to 15 minutes, adding more stock if needed to keep the vegetables immersed. Drain the vegetables, reserving the stock for soup or a sauce, if desired. Pass the vegetables through a ricer or a food mill fitted with the fine disk.

    Return the puree to the pan, place over very low heat and add the butter, beating it into the hot vegetables with a wooden spoon. Add the cream and stir to combine. Season with salt and pepper.

    Transfer the puree to a serving dish, sprinkle with the chives and drizzle with truffle oil. Serve immediately. Serves 4 to 6.
    Adapted from Williams-Sonoma Foods of the World Series, Paris, by Marlena Spieler (Oxmoor House, 2004).

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