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Duration:
60 mins
Servings:
20
Level:
Easy
Silky, creamy, and delicately flavored, Celery Root Purée is an elegant, lower-carb alternative to classic mashed potatoes.
Also known as celeriac, knob celery, or turnip-rooted celery, this unique vegetable is cultivated for its edible bulbous stem, which sits just beneath the surface of the soil and sprouts a tangle of fine roots. When cooked and puréed, celeriac transforms into a velvety, subtly nutty mash that pairs beautifully with roasted meats, seafood, or seasonal vegetables.
Part 1:
Celery Purée (Green)
Step 1
Bring a large pot of water to a boil; season with salt until it tastes like the sea (~2% salinity).
Step 2
Rinse celery stalks thoroughly under cold water.
Step 3
Cut celery into 2.5 cm segments.
Step 4
Blanch celery for 5–6 minutes until very tender.
Step 5
Shock in ice water for 1 minute. Avoid over-chilling to prevent waterlogging.
Step 6
Blanch spinach for ~3 minutes, until very soft.
Step 7
Shock spinach, squeeze dry, and combine with celery in blender.
Step 8
Blend on high for 3 minutes until smooth.
Step 9
Season with salt and pepper.
Step 10
Pass through chinois; chill bowl over ice. Hold refrigerated.
Part 2:
Celery Root Purée
Step 1
Dice celery root into uniform 2 cm cubes.
Step 2
Combine celery root, cream, and milk in a pot; bring to a simmer.
Step 3
Season with salt; simmer ~20 minutes until fork-tender.
Step 4
Strain through china cap; reserve cooking liquid.
Step 5
Blend celery root, adding reserved liquid until smooth.
Step 6
Blend on high for 5 minutes.
Step 7
Pass through fine sieve. Hold warm or chill.
Part 3:
Plating
Plating
- Spoon both purées onto the plate with gentle, artistic motion.
- Garnish with celery leaves or crisped celery chips.
- Serve immediately for optimal color and texture contrast.
Notes
- Green purée should not sit in ice water longer than 1 min — waterlogging will dull the flavor and texture.
- Celery root purée can be held warm in a water bath or gently reheated.
- Final purée texture should be silky and nappé.
FEATURED PRODUCT
Ingredients
Equipment