French Pureed Celeriac Root
Elevate your side dish game with this French Pureed Celeriac Root recipe—a creamy, luxurious blend of earthy celeriac, buttery russet potato, and gently infused garlic. This velvety purée is enriched with a warm mixture of unsalted butter, heavy cream, and whole milk, lending a decadently smooth texture that melts in your mouth. The subtle seasoning of salt and white pepper allows the natural flavors to shine, while the use of a food processor or immersion blender ensures a flawless, silky consistency. Perfect as an elegant accompaniment to roasted meats or poultry, this sophisticated dish transforms simple roots into a gourmet delight. Ready in just 40 minutes, it's a versatile, restaurant-worthy side that brings French-inspired elegance to your table.
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Recipe Information
Ingredients
- 1 large (about 600 grams) celeriac root
- 1 medium (about 200 grams) russet potato
- 3 tablespoons unsalted butter
- 0.5 cup heavy cream
- 0.5 cup whole milk
- 1 teaspoon salt
- 0.25 teaspoon white pepper
- 2 small garlic cloves
Instructions
Peel the celeriac root and the potato, then chop both into 1-inch cubes for even cooking.
Peel the garlic cloves and leave them whole.
Bring a large pot of salted water to a boil. Add the celeriac, potato, and garlic, then reduce the heat to medium. Simmer for 20-25 minutes or until the celeriac and potato are fork-tender.
Drain the vegetables and garlic thoroughly, then return them to the pot to evaporate any residual moisture. This helps prevent a watery purée.
In a small saucepan, heat the butter, heavy cream, and milk over low heat until warm, but do not let it boil.
Use a food processor or an immersion blender to purée the celeriac, potato, and garlic. Gradually add the warm butter-cream mixture into the processor while blending until the purée is silky and smooth.
Season the purée with salt and white pepper. Blend again briefly to incorporate the seasoning evenly.
Transfer the purée to a serving dish. Optionally, garnish with a drizzle of olive oil or a sprinkling of freshly chopped parsley for presentation.
Serve warm as a luxurious side dish to complement your main course.
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 3081 mg | 134% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 17.0 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 459 mg | 35% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3136 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
