Celery Root Purée

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Side dish

This recipe was prepared using Braun’s MultiQuick 7 Hand blender with its 1.5 cup chopper and masher attachments

Ingredients

  • 1 lb. (450 g) celery root, peeled and cut into 1-inch pieces
  • 2 shallots, about 2 oz (55 g)
  • 4 tbsp butter, divided
  • ¼ cup milk
  • ¼ cup heavy cream 
  • Salt and pepper to taste

  1. Place the cut celery root in a saucepan and cover with cold water. Bring to a boil and cook for 20 minutes or until very soft when pierced with a knife.
  2. Using Braun’s MultiQuick 7 Hand blender with its 1.5 cup chopper attachment, pulse about 5 times to roughly chop shallots. Heat a small pan with 1 ½ tsp butter. Add chopped shallots and sauté for about 3-5 minutes or until crispy and cooked. Set aside.  
  3. Drain the celery root chunks and place in a bowl. Add remaining butter, the milk and heavy cream. Using Braun’s MultiQuick 7 Hand blender with masher attachment, mash on the highest until desired consistency. Add salt and pepper to taste. Serve warm garnished with shallots.

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