Have You Ever Made A Soup With Celery Root?
This recipe was sent to me from a friend I once worked with back in New York. He sent it to me months ago and I’m just getting around to posting it.
Here’s what he said, “I wanted to pass along a nice substitute to the typical mashed potatoes that are so common on the holiday table: vegetable purees. The following is a recipe from Gourmet 11/92. While it does contain potatoes, the use of the celery and chestnuts adds complexity and earthiness and it’s simple to make.”
Mark, thanks for this great recipe. RG
Potato, Chestnut and Celery Root Puree
- 3/4 cup finely chopped onion
- 3 tablespoons unsalted butter
- 2 cups chopped celery root or 2 cups sliced celery
- 3 pounds about 6 russet baking potatoes
- 3/4 pound about 2 cups canned or vacuum-packed whole chestnuts
- 2 cups chicken broth
- 2-3 cups water celery leaves for garnish
- sea salt and ground white pepper to taste
- Easy prep for this recipe. Finely chop the onion. Trim, peel, and coasely chop the celery root or if you are using celery, slice it thinly.
- Peel the potatoes and cut them into 1 inch cubes.
- Rinse, drain, and pat dry the canned chestnuts.
- In a large saucepan, cook the onion in 1 1/2 tablespoons of the butter over moderately low heat, stirring, until softened. Add the celery root, potatoes, chestnuts, chicken broth, and enough water to just cover the mixture and simmer, covered, for 15-20 minutes or until the vegetables are very tender.
- Drain the mixture while reserving the cooking liquid. Force the vegetables through a food mill fitted with the medium disk or a ricer into a warm bowl and stir in the remaining 1 1/2 tablespoons butter, salt and white pepper to taste, and enough of the reserved cooking liquid to achieve the desired consistency.
- Transfer the puree to a serving dish and garnish with the celery leaves.