Celariac (Celery Root) Puree

What the heck it that?!  Its a celery root!

Who knew something so weird looking could taste so good!  Some of you may have made cauliflower "mashed potatoes".  This is the same consistency, still has a smooth texture but this has a really surprisingly fresh taste.  Celery root or Celeriac is sold in almost all grocery stores.  You have probably just walked right past it.  I sure did. Try this and you'll have another great side dish. I don't always make the truffle butter but it is really nice if you're having company. 

                                    

For the puree:

1/2 pound celery root, peeled with a sharp knife and cut into 1/2-inch cubes (1 cup)

1 small garlic clove

1/2 cup low-sodium chicken broth

1/4 teaspoon salt

3 tablespoons heavy cream

1 teaspoon unsalted butter

Chopped fresh parsley for garnish

For the truffle butter:

4 tablespoons unsalted butter, room temperature

Splash of white truffle oil

Kosher salt

Make the truffle butter:  Mix the softened butter and truffle oil in a small bowl until smooth.  It will look like it isn't going to mix but just keep stirring.  Season with a little salt.  Roll the butter in plastic wrap to form a “log”, twisting ends of plastic wrap.  Place in the freezer for 15 minutes (or refrigerator for up to 24 hours). 

Make the puree:  Take the celery root and chop off the top part with the celery stalks.  After that carve around the outside of the root taking off the thick outer skin all the way around.  You feel like you are peeling away half of the root but don't worry there is plenty there. 

Peeled celery root.

 Cube the root into 1/2 inch to 1 inch cubes. Place celery root, garlic, broth, and salt in a 1- to 2-quart heavy saucepan over medium  high heat.  

Bring to a boil.  Lower heat, cover and cook until celery root is very tender, 12 to 15 minutes. Pour the cooked celery root and 1/2 cup of the liquid into a food processor with cream and butter and blend until its smooth.

Transfer puree to a serving platter.  Slice truffle butter and place slices over puree.  Garnish with chopped parsley.


The purée can be made 1 day ahead.  Cool and store covered in the refrigerator. Reheat in an ovenproof dish, covered with foil, in a preheated 425 degree oven 10-15 minutes.