CELERY ROOT PUREE

Looking for a side dish that’s creamy, comforting, and just a little bit fancy? Our Celery Root Puree is the perfect addition to your dinner table! With velvety Yukon Gold potatoes, tender leeks, and earthy celery root, this dish brings depth and elegance to any meal. Whether served with a weeknight roast chicken or as a show-stopping holiday side, this puree is sure to steal the spotlight.

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This recipe combines rich flavors with a smooth, luxurious texture that rivals traditional mashed potatoes—only better! It’s easy to make but feels like something you'd find at a high-end bistro. Plus, it’s a great way to introduce a new veggie into your family’s routine. Trust us, everyone will be coming back for seconds!

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Key Ingredients:

Celery Root:Also known as celeriac, celery root is an often-overlooked vegetable with a mild, slightly nutty flavor. Its taste is reminiscent of celery but with an earthier twist. This versatile root vegetable is not only great for purees but can also be roasted, mashed, or shredded into salads. It’s low in calories and high in fiber, making it a nutritious choice for hearty dishes.

Leeks:Leeks bring a delicate, sweet onion flavor to this puree, adding depth without overpowering the dish. Related to garlic, onions, and shallots, leeks are a staple in French cuisine, often used in soups, stocks, and stews. They’re rich in vitamins A, C, and K and provide antioxidants that support heart health.

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Recipe Inspiration | CELERY ROOT PUREE

This Celery Root Puree recipe was born out of a desire to elevate classic mashed potatoes. We wanted something with the same creamy, comforting feel but with a twist. The inspiration came from a cozy dinner at a local bistro, where a velvety celery root side dish stole the show. The blend of potatoes, leeks, and celery root creates a perfect harmony of flavors, offering something both familiar and new. It’s become a family favorite, especially during the colder months when we crave something warm and satisfying.

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Tips, Serving Suggestions, and Storage Advice:

• Prep Leeks Thoroughly: Rinse leeks well to remove dirt hidden in their layers. A salad spinner works wonders for drying them quickly.

• Uniform Chopping: Dice the potatoes and celery root into similar-sized pieces for even cooking.

• Prevent Scorching: Stir the mixture occasionally while simmering to avoid scorching the bottom of the pan.

• Make it Ahead: The puree can be made a day in advance. Reheat gently over low heat, adding a splash of cream to restore its smoothness.

• Serve with Proteins: This puree pairs beautifully with roasted chicken, seared pork chops, or pan-fried fish.

• Garnish for Freshness: Add a sprinkle of chopped chives or fresh thyme for a pop of color and flavor.

• Add a Crunch: Serve with crispy shallots or toasted breadcrumbs for texture contrast.

• Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat Gently: To reheat, warm slowly on the stovetop, adding cream or broth to maintain the creamy consistency.

• Freeze Friendly: You can freeze this puree in individual portions. Thaw in the fridge overnight and reheat slowly.

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Unique Recipe Qualities:

• Offers a gourmet twist on classic mashed potatoes.

• Uses celery root for a fresh, earthy flavor.

• Creamy, velvety texture perfect for pairing with rich main dishes.

• Simple ingredients with big, bold flavors.

• Great for holiday meals or special occasions.

• Easy to make ahead and reheat.

• Can be adapted with fresh herbs or additional spices.

• Perfect for introducing new vegetables to picky eaters.

• Versatile as a side dish for poultry, beef, or fish.

• Adds elegance to everyday dinners without extra fuss.

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Ingredients:

• 5 tablespoons unsalted butter

• 4 cups chopped leeks (white and light green parts only, about 3 leeks)

• 1½ pounds Yukon Gold potatoes, peeled and diced into ¾-inch pieces

• 2 pounds celery root, peeled and diced into ¾-inch pieces

• 3 cups heavy cream

• 4 teaspoons salt

• 2 teaspoons pepper

Instructions:

1. Prepare the Leeks: Rinse the leeks thoroughly in a colander to remove any grit. Spin them dry in a salad spinner.

2. Sauté the Leeks: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the leeks and sauté over medium-low heat, stirring occasionally, for 8-10 minutes until tender but not browned.

3. Cook the Vegetables: Add the diced potatoes, celery root, heavy cream, salt, and pepper to the pot. Stir well and bring to a boil. Reduce the heat to very low, cover, and simmer gently for 25-30 minutes, stirring occasionally to prevent scorching. Cook until the vegetables are tender.

4. Puree the Mixture: Working in batches, transfer the mixture to a food processor fitted with a steel blade (or a blender). Pulse until the mixture is coarsely pureed.

5. Adjust Seasonings: Taste the puree and adjust the salt and pepper if needed. Return the puree to the saucepan and keep warm over very low heat until ready to serve. If the mixture becomes too thick, add a little more cream to achieve the desired consistency.

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MUST-HAVE TOOLS FOR THIS RECIPE

We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!

1. Microplane Zester

2. Cuisinart Food Processor

3. Quality Knife

   1. Top Shelf Knives by ZWilling

4. Measuring Cups and Spoons Set

5. Large Cutting Board

6. 8Qt Pot with Lid

   1. Our Hestan 8Qt Pot with Lid

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Frequently Asked Questions (FAQ):

1. Can I use milk instead of heavy cream?

Yes, but the puree will be less rich and creamy. For a lighter option, you could also try half-and-half or a mix of milk and broth.

2. How do I avoid a gluey texture?

Avoid over-processing the puree. Pulse just until coarsely blended, especially if using a blender or food processor.

3. What’s the best way to reheat leftovers?

Gently reheat on the stovetop over low heat, adding a splash of cream or broth if needed to restore the smooth texture.

4. Can I freeze this puree?

Absolutely! Portion it into airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

5. What can I serve with this puree?

This dish pairs well with roasted meats, grilled fish, or even as a bed for seared scallops.

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