Celery Root Puree

Root veggies come in all shapes and size and can withstand just about every preparation imaginable in the kitchen. They also historically have sustained many people through the long winter months. So serve with pride as the fairest things in nature all have roots.

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Celery Root Puree

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Root veggies come in all shapes and size and can withstand just about every preparation imaginable in the kitchen. They also historically have sustained many people through the long winter months. So serve with pride as the fairest things in nature all have roots.

Perhaps the most gnarly of all the root veg is the celery root. It sure isn’t much to look at but my oh my does it hide a sweet and gentle nature. Celery root is mild and can be blended with other root veg and tubers to create a marvelously balanced dish. Ideally served in stews or as an accompaniment to most protein dishes. I could list hundreds of recipes on the ingredient (I am German after all) but I choose to put forth one that has won over our student population.

Celery Root Puree (yields approx. 132 4oz servings)

Ingredients:

  • 10 clove garlic, smashed
  • 10 sprig fresh sage
  • 10 sprig fresh thyme
  • 1/4 Cup Olive Oil
  • 40 pounds peeled celery root cut into 1-inch pieces
  • 12 pounds of Greek Yogurt
  • 3 Cups sliced fresh chives
  • Coarse salt and freshly ground black pepper

Directions: Place Garlic, Sage and Thyme in cheese cloth. Add celery root and herb bouqet to large stock pot cover with water bring to a boil season lightly with salt. Lower to simmer for 30-40 minutes or until fork tender. Remove cheese cloth. Strain celery root and reserve cooking liquid. Add  yogurt and mash celery root with potato masher or put through potato ricer. Add reserved cooking liquid and fold in to achieve desired consistency. Finish with Chives and season to taste with salt and pepper.

 

 

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