Celery Root (Celeriac) Puree
Created by Chef Oscar MartinezHavana Central Restaurant
havanacentral.com
Course: Condiments & Sauces
Diet: Vegetarian
Season(s): Fall, Winter
Ingredients
- 1 1/2 pounds celery root (celeriac), peeled
- 3 cups milk
- 3 tablespoons unsalted butter
- 1 teaspoon granulated garlic
- 1 clove garlic, smashed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
In a medium sauce pan, add celery root, garlic clove and milk to cover. Bring to a simmer until celery root is tender. Strain mixture using a fine mesh sieve. Set over a medium bowl. Smash root with a wooden spoon or a potato masher. Stir in butter, granulated garlic. Season with salt and pepper. Serve immediately over grilled meat, seafood or vegetables. From Westchester's Ridge Hill Chef Series: westchestersridgehill.com |
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