Celery Root Puree

Celery Root Puree

                Ingredients               Yield: 375-500ml (1 1/2c-2c)

• 200g           Celery Root, cubed
• 250ml (1c)  Heavy Cream
• 250ml (1c) Stock (chicken, beef, etc.)

                Instructions

1. Combine all ingredients in a pot and bring to a boil. (Optional; brown the celery root for more flavour but it will change the colour of the puree). (Also, for a more white puree use milk instead of stock).
2. Reduce to a simmer, and cook until tender.
3. Take off heat and add vegetables to blender base first. Then add some of the liquid but not all. (The more liquid added the thinner the puree, the less liquid added the thicker the puree).
4. Season to taste, pass through a strainer if there are any large lumps.

Check out the video!!

https://youtu.be/fOdhcHuhCRo