This good alternative for potato or onion puree could fulfill your dinner with unusual flavor.
Butter – 40g
Flour – 40g
Milk or cream, hot – 1 1/2 cup
Celery root- 3 lb
Butter – 1/2 tablespoon
Chicken stock – 1 L
- Make a simple White Roux.
- Add hot milk or cream, continue to stir, bring to boil and stir till the sauce’ll get a thick consistency of sour cream (about 2 minutes).
- Add salt, nutmeg, pepper.
*Another variation is to heat up the milk or cream with white onion with attached to it bay leaf and clove, then take out the onion and pour the milk into the hot roux, mixing well both ingredients.
*Another option is to bring to boil 1 1/2 cup of chicken/beef/fish stock with 40 g flour and 40 g butter and then add 1/2 cup of sour cream; bring it to boil and simmer till the thick consistency.
Celery Root Puree
- Peel and dice celery root, put cubes into a sauce pan and cover with hot water, bring to boil once.
- When it boils, strain the water, pour cold chicken stock right to the middle of celery cubes, add 1/2 tablespoon of butter. Cover with a lid. Simmer till the roots’ll tender (20 minutes above)
- Add bechamel sauce to the tender celery root cubes and, stirring, bring to boil.
- Then puree the roots with a masher, so you’ll get a rustic texture or blitz it with a blender and you’ll get smooth texture.
- Serve with croutons or as a side dish.
*Original recipe number 678