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I bought celery root once before (I’m thinking it was for another FFwD recipe)…but cutting into it revealed a nasty, spongy interior. Into the trash it went. This time, I was more selective with my purchase, gently squeezing the bulbous vegetables to find the firmest option. Celeriac is a root veggie, and an ugly one at that, which tastes somewhat like celery and parsley or celery and walnuts, depending on who you ask, and mellows when cooked.
To make this puree, two cubed celery roots, a potato and onion were simmered in a mixture of whole milk and water with a good dose of salt. When the veggies were tender, they were pureed till silky smooth and butter was added for an infusion of richness. Brown butter or pistachio oil can be drizzled over the mash with a sprinkle of chopped chives to dress up the finished dish. I had some white truffle oil…a perfect decadent touch for one of this year’s Christmas sides. I was sick as a dog on Christmas with a wicked head cold…so not sure I can give this a proper review. It tasted quite good despite my loss of smell…and would be an excellent base for short ribs or beef stew. Hope to try some leftovers once the congestion clears.