Celery-Root Puree

By Patricia Wells

Updated Oct. 16, 2023

Total Time
30 minutes
Rating
3(24)
Comments
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Last Thanksgiving, Susy Davidson, food editor of Food & Wine magazine, prepared this wonderful celery-root puree in the microwave oven. This cooking method makes for a richer-tasting puree.

Featured in: Food; PROVENCE PILGRIMS

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Ingredients

Yield:Six to eight servings
  • 3medium celery roots (each weighing about 1 pound), peeled and cubed into about ½-inch squares
  • 2tablespoons unsalted butter
  • 3tablespoons heavy cream
  • Salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

69 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 157 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the celery root in a baking dish, dot with the butter and cover. Microwave at high - stirring once -until the celery root is soft and gives no resistance when pierced with a fork, about 20 to 25 minutes.

  2. Step 2

    Transfer the celery root to the bowl of a food processor. Add the cream and process until smooth. Taste for seasoning. (This can be prepared ahead earlier in the day and reheated.)

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3 out of 5
24 user ratings
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Comments

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Calvino

Bravo! Such a wonderful and simple alternative to other root veg purees, for those times in winter when you are craving variety. Excellent served alongside pork schnitzel. I likely used a bit more cream -- who measures precisely for a dish like this? -- and found the brightness of the celery root prevented it from feeling heavy or gunky. I agree with the intro that this microwave steaming method (versus stovetop boiling as one might do with potatoes) leads to a more flavorful result.

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