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My thyme butter celery root puree is smooth, creamy, full of favor and easy to make.
Celery root is one of those vegetables that we see in the grocery store and may not be sure what it is or how to properly cook it. This recipe will solve that problem and introduce you to the wonderful flavor of celery root.
Table of Contents
Thyme Butter Celery Root Puree
Cooking Tips:
You can use a vegetable peeler to remove the skin of the celery root or use your knife.
Can you make ahead?
Fridge: After puree cools off, place in an airtight container in the fridge for 7 days max.
Reheating: Bring a small amount of stock or milk to a boil and stir in puree, cook until hot. *A 1/4 cup of liquid will be enough for 2 servings.
Latest Recipe Video:
Substitution Options:
Heavy cream and heavy whipping cream are synonymous.
You can use a 2 small red potatoes or 1 medium russet potato if you cannot find any yukon gold potatoes.
what to serve with Thyme Butter Celery Root Puree?
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Recipe:
Thyme Butter Celery Root Puree
Ingredients
- 2 tablespoons unsalted butter
- 1 teaspoons dry thyme
- ½ onion chopped
- 3 celery roots peeled, diced
- 1 yukon potato washed, diced
- 2 cups half and half
- 1 cup heavy cream
- 3 cups unsalted chicken stock
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoons garlic powder
Instructions
- Heat a pot over medium heat, once hot add butter and let butter begin to brown slightly, add thyme and cook for 15 seconds. Add onion and cook for 1 minute. Add remaining ingredients, bring to a boil and cook for 30 minutes or until celery root is tender. Add to a food blender and blitz on high until mixture is smooth. Taste and adjust seasoning. Serve hot.
