Creators
Diane Davidson
Description
Celeriac puree is a creamy and flavorful dish made from celeriac, Yukon Gold potatoes, and coconut milk, perfect as a side or a base for various entrees.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Butter | 4/5 tbsp | or ghee |
Yellow Onion | 4/5 | diced, large |
White Wine | 1 3/5 tbsp | |
Sea Salt | ||
Celery | 3 1/5 | large, roots, peeled, cut into 2 inch cubes |
Yukon Gold Potatoes | 1 3/5 | unpeeled, cut into 2 inch cubes |
Coconut Milk | 2 cup | |
Bone Broth | 1 3/5 cup | |
Salt | 4/5 tbsp | |
Ghee | 2/5 cup | or butter |
Pepper | freshly cracked | |
Chives | for garnish |
PREPARATION
- Add 1 Tablespoon of butter or ghee in a large pot on high heat. Toss in the diced onion and allow to brown nicely, about 5 minutes. Salt generously. Deglaze with white wine.
- Add celeriac, potatoes, coconut milk, broth, salt to the pot. Bring to a bowl and reduce to a gentle simmer. Cover and simmer for about 30 minutes, until vegetables are very tender.
- Drain the vegetables, reserving the cooking liquid.
- Puree the vegetables in a blender or food processor in batches until silky smooth, adding in butter, pepper and the cooking liquid in small amounts. I typically end up adding about half of the cooking liquid and discarding the rest. The amount needed depends on the texture of puree you prefer.
- Garnish with more pepper & chives.