Kansas City Steak Company
6.95 Shipping
Search
Home » Recipe » Celeriac Puree
Full Page 3x5 Card 4x6 Card Email This Recipe Add to Recipe Box

Celeriac Puree

Ingredients:
2.5-3 lbs celeriac
1 tbsp. olive oil
4 garlic cloves, peeled, sliced
1 tsp. kosher salt
1/4 tsp. black pepper
5 cups water
2 tbsp. unsalted butter
1/4 cups heavy cream
Directions: Cut off tops and bottoms, peel and cut into quarters, rinse off any remaining dirt if there is any. Cut into Medium dice.
Heat the olive oil in a 4 qt sauce pan over low heat just until it shimmers. Add the celeriac, garlic, salt and pepper and cook stirring frequently, just until it begins to soften, approx 5 minutes.
Increase heat to medium-high and add the water. Bring to a boil and cook until celeriac is tender and easily pierced with a fork, approximately 20 minutes. Drain the celeriac through a colander and return to the pot.
Using a food processor, puree until no lumps are present. Fold in warm cream and butter until incorporated and adjust consistency with more cream and butter as necessary. Taste and adjust seasoning, and serve immediately.
Servings: 4
Source: KC Steak Company

Related Recipes

Ham and Lentil Soup with Kale

View Detail

Haricot Verts with Toasted Almonds and Rosemary Bourbon Raisins

View Detail

Review

Rate/Review this recipe
This recipe has not been rated yet. Be the first to rate/review this recipe

Customer Favorites


Click here to login
Item of the Month
Ask the Chef
2014 Kansas City Steak Co.
Gift Certificates | Join Email List | Food Service | Privacy & Security | Articles | Sitemap