I don't know how it goes in your kitchen,but this time of year often finds me in a vegetable rut. My family groans and asks if there is another vegetable besides broccoli that I know how to cook. So, when I saw this recipe on Turkey Confidential I knew that I had to try it. I love celery root and the combination is delicious.
Sally Schneider says that she learned this technique from Chef Michel Guerard. It really works ; the flavor is clean and rich at the same time.
Cooking watery or fibrous root vegetables like celery roots, turnips, carots, rutabagas and beets with a little white rice ensure that they will be exceptionally creamy and have a very pure flavor. The recipe can be doubled or tripled. Do not double or triple the amount of milk; use just enough to cover the celery root by 1 1/2 inches.
CELERY ROOT AND APPLE PUREE
(4 servings)
- 1 pound celery root, peeled and cut into 1-inch chunks
- 3 cups milk
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- 2 1/2 tablespoons white rice
- 2 small McIntosh apples (about 8 ounces total) peeled, cored and quatered
- 2 teaspoons unsalted butter
Place the celery root in a medium saucepan, add the milk, 1/2 teaspoon of the salt, and a grinding or two of pepper, and bring to a boil over moderate heat. Stir in the rice, lower the heat, partially cover and simmer for 10 minutes. Add the apples and simmer for 10 minutes longer, or until the celery root is very tender. (The milk will curdle, but the curds will be incorporated when the celery root is pureed.) Drain the mixture in a colander set over a bowl;save the cooking liquid.
In a food processor, puree the celery root mixture for 1 to 2 minutes, until perfectly smooth, adding a tablespoon or two of cooking liquid if necessary. (Save the remaining liquid for soup; it can be frozen.) Process for several minutes more, scraping down the sides several times, until you have a fine puree. Season withe remaining 1/4 teaspoon salt and pepper to taste. Add the butter and process to blend.
You can make the puree several hours ahead and rehet it (or keep it warm), stirring frequently, in a covered double boiler.
This is a great side for roast turkey or other roasted meats.
Creamy delicious it was! Thanks!
Posted by: janet | December 26, 2010 at 03:32 PM