Because of their denser texture, root vegetables can be simmered in water instead of milk, then pureed with milk (or cream) and butter.
Recipe information
Yield
Makes 2 cups
Ingredients
Preparation
Step 1
Boil Place celery root in a medium saucepan and cover with water. Add salt and bring to a boil, then reduce to a rapid simmer. Cook, partially covered, until very tender (it should offer no resistance when pierced with the tip of a paring knife), 15 to 25 minutes. Drain.
Step 2
Heat liquid and butter Heat milk and butter in a small saucepan until butter is melted and mixture is hot.
Step 3
Puree and strain Puree celery root with the milk mixture in a blender until smooth, about 2 minutes. Pass through a sieve, pressing on solids with a rubber spatula to remove as much puree as possible. Season with salt and pepper. If puree is too loose, cook, stirring, over moderate heat until desired consistency, before serving.
