Potato and Celery Root Purée
Bon Appétit | October 1995
1 large celery root (celeriac), peeled, cut into 1-inch pieces
1 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
Salt 1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
Place celery root and potatoes in large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid. Return vegetables to same saucepan. Add cream and butter and mash until almost smooth. Season with celery salt and pepper. (Can be prepared 1 day ahead. Cover puree and cooking liquid separately and refrigerate. Stir puree over medium heat until heated through, adding reserved cooking liquid if mixture is dry.)
Rutabaga and Carrot Purée www.epicurious.com
1 rutabaga (1 pound total), peeled and cut into 1-inch pieces
8 carrots, cut into 1-inch pieces
3 tablespoons unsalted butter
3 tablespoons packed light brown sugar
1 teaspoon kosher salt
Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.
Celeriac and Potato Puree
2 pounds Carola potatoes
1 pound celeriac, about 2 roots, peeled
1/2 cup milk or cream, warmed
4 to 8 tablespoons butter
Salt and pepper to taste
Cut the vegetables separately into large pieces. Put each in a saucepan, add cold water to cover and 1/2 tsp. salt, and bring to a boil. Simmer until tender, about 15 minutes for the potatoes, 10 minutes for the celeriac. Drain. Pass them together through a food mill, or mash by hand, adding the warm milk or cream to thin the puree as you go. Season with salt and pepper and stir in the butter.
Butternut Squash And Carrot Puree With Maple Syrup
4 tablespoons (1/4 stick) butter
1 onion, chopped
3 carrots, peeled, thinly sliced
1 3 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces
1 cup fresh orange juice
3 tablespoons pure maple syrup
Melt 2 tablespoons butter in large pot over medium heat. Add onion and sauté until just tender, about 8 minutes. Stir in 1 tablespoon butter. Add carrots and sauté until coated with butter, about 1 minute. Stir in remaining 1 tablespoon butter. Add squash and sauté until beginning to soften, about 8 minutes. Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes. Uncover and simmer until all liquid evaporates, about 5 minutes. Stir in maple syrup. Cool slightly. Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper. Transfer to serving bowl. (Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.)
Here’s an approximate recipe for a dish my wife made last weekend which we promptly ate up as a snack.
Caramelized carrot and garlic puree
3 c. carrots, peeled, halved and cut into _ inch chunks
4-6 cloves of garlic, peeled
1/2 c. olive oil
salt to taste
Preheat the oven to 375. Spread the carrots onto a cookie sheet that has an edge around it. Drizzle the olive oil over the carrots evenly, stirring with your hand or a wooden spoon to make sure that they are coated in oil. Roast the carrots in the oven for 15-20 minutes and then add the garlic cloves. Give the whole thing a stir and put it back in the oven for another 15-20 minutes until the carrots are well cooked and beginning to brown, but not burn. They should be a step or two beyond tender. When done transfer to a food processor and puree, add salt to taste and additional olive oil if needed to make a smooth puree.
This is a rich, delicious spread for bread and crackers, a dip for other vegetables, or added to other recipes to add sweetness and flavor. I used it in place of mayonnaise on a sandwich and it was excellent.
Potato and Celeriac Puree
1 1 1/4 pound celery root (celeriac), peeled, cut into 1-inch pieces
1 1/4 pounds carola potatoes, peeled, cut into 1-inch pieces
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
Place celery root and potatoes in large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid. Return vegetables to same saucepan. Add cream and butter and mash until almost smooth. Season with celery salt and pepper.