Best 8 Pierre Schaedelins Celery Root Puree Recipes

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Pierre Schaedelin's celery root puree is a delectable dish that combines the earthy flavors of celery root with the richness of heavy cream and butter. It is a classic French dish that is often served as a first course or as a side dish to accompany roasted meats or grilled fish.

The celery root puree recipe is relatively simple to make, and it can be prepared in advance, making it a great option for busy weeknights. The puree can also be used as a base for other dishes, such as soups, stews, and casseroles.

In addition to the classic celery root puree recipe, the article also includes recipes for two variations: a celery root puree with roasted garlic and a celery root puree with bacon and shallots. These variations add extra depth of flavor to the dish and make it a more substantial main course.

Whether you are looking for a classic French dish to impress your guests or a simple and delicious side dish for your weeknight meals, Pierre Schaedelin's celery root puree is sure to please.

Let's cook with our recipes!

PIERRE SCHAEDELIN'S BRAISED SHORT RIBS WITH CELERY ROOT PUREE



Pierre Schaedelin's Braised Short Ribs with Celery Root Puree image

Dinner-party sophistication meets hearty comfort food in chef Pierre Schaedelin's signature ribs recipe from "Martha's Entertaining."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 13

8 sections short ribs (each about 1 pound and with 3 ribs)
4 cups dry red wine
6 garlic cloves
2 leeks, white and pale green parts only, cut into 1-inch lengths, washed and well drained
2 carrots, peeled and cut into 3-inch lengths
Coarse salt and freshly ground black pepper
2 tablespoons olive oil
2 cups Beef Stock for Braised Short Ribs or low-sodium store-bought broth
1 ounce bittersweet chocolate
1 tablespoon all-purpose flour
Pierre Schaedelin's Celery Root Puree
Chinese Long Beans
Braised Salsify for Braised Short Ribs

Steps:

  • Combine ribs, wine, garlic, leeks, and carrots in a large roasting pan. Cover and let marinate in the refrigerator 1 day.
  • Remove rib sections from marinade and pat dry, then season all over with salt and pepper. With a slotted spoon, transfer vegetables to a colander; reserve marinade.
  • Heat olive oil in a large saute pan over medium-high. Sear two rib sections at a time on the meat side until browned, then transfer to a large pot. Once all ribs have been seared, pour off all but 2 tablespoons fat from pan and add vegetables to pan. Saute until deep golden brown, stirring occasionally, about 8 minutes. Transfer to pot and add reserved marinade and the stock. If necessary, add enough water to just cover ribs and vegetables. Bring to a boil, then reduce heat and simmer, covered, until meat is very tender but is not yet falling apart, about 1 1/2 hours.
  • Using tongs, transfer ribs to a rimmed baking sheet. Strain liquid through a fine sieve into a saucepan; discard solids. Bring liquid to a simmer; cook, skimming off foam and impurities from the surface, until reduced to 2 cups, about 1 hour. Skim off fat, then stir in chocolate until melted.
  • In a small bowl, stir together 2 tablespoons water and flour, then whisk into sauce. Simmer, whisking, until sauce thickens, about 2 minutes. Strain sauce through a fine sieve into a clean saucepan.
  • Remove bones and membrane covering underside of ribs. Trim away excess fat. Arrange ribs in a single layer in bottom of pot. Bring sauce to a simmer, then pour over ribs. Bring to a boil. Reduce heat and simmer, covered, until meat is heated through, about 5 minutes. Serve hot with celery root puree, Chinese long beans, and braised salsify.

CELERY ROOT PUREE



Celery Root Puree image

I joke that celery root tastes like celery if celery actually tasted good; for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 30m

Yield 6

Number Of Ingredients 6

1 large celery root, peeled and cut into chunks
1 lemon, juiced, divided
kosher salt to taste
⅓ cup heavy whipping cream
2 tablespoons butter
1 pinch cayenne pepper, or to taste

Steps:

  • Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
  • Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.

Nutrition Facts : Calories 139.4 calories, Carbohydrate 14.7 g, Cholesterol 28.3 mg, Fat 9.2 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 232.9 mg, Sugar 2.2 g

CELERY ROOT PUREE



Celery Root Puree image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds celery root (2 to 3), peeled and cut into 1-inch cubes
4 cups whole milk
Kosher salt
Pinch freshly grated nutmeg

Steps:

  • Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot.
  • Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary.

CELERY ROOT AND POTATO PUREE



Celery Root and Potato Puree image

Provided by Anne Burrell

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready to use
Kosher salt
1 large celery root, tough outer parts removed, cut into 1-inch cubes
1 to 1 1/2 cups heavy cream
1 stick cold butter, cut into pats

Steps:

  • Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
  • Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.

CELERY ROOT AND APPLE PUREE



Celery Root and Apple Puree image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 pound (1 stick) unsalted butter
1 cup large-diced fennel bulb, tops and core removed
2 pounds celery root, peeled and (3/4-inch) diced
8 ounces Yukon gold potatoes, peeled and (3/4-inch) diced
3 Golden Delicious apples, peeled, cored, and (3/4-inch) diced
Kosher salt and freshly ground black pepper
1/2 cup good apple cider
1/4 cup heavy cream

Steps:

  • Melt the butter over medium heat in a shallow pot or large saute pan. Add the fennel, celery root, potatoes, apples, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Saute the vegetables, stirring occasionally, until they begin to soften, about 4 to 5 minutes. Add the cider and tightly cover the pot. Simmer over low heat (I pull the pot halfway off the heat) for 30 to 40 minutes, stirring occasionally, until the vegetables are very soft. If the vegetables begin to burn or they seem dry, add another few tablespoons of apple cider or some water.
  • When the vegetables are cooked, add the cream and cook for 1 more minute. Transfer the mixture to a food mill fitted with the coarsest blade and process. (You can also use a food processor but the texture will be smoother than with the food mill.) Taste for salt and pepper and return to the pot to keep warm. Serve warm.

CELERY ROOT-POTATO PURéE



Celery Root-Potato Purée image

Provided by David Tanis

Categories     quick, side dish

Time 30m

Yield About 6 cups

Number Of Ingredients 6

1 pound celery root, peeled and sliced .5 inch thick
3 pounds potatoes, preferably Yellow Finn or russet, peeled, in 1-inch cubes
4 to 6 garlic cloves, peeled
Salt
1 cup milk or half-and-half, more if necessary
1 stick unsalted butter (1/4 pound), cut into 8 pieces, at room temperature

Steps:

  • Put the celery root, potatoes and garlic cloves in a soup pot. Cover with cold water and salt generously, then boil over medium-high heat until tender, about 15 minutes. Drain and press through a ricer or the large holes of a food mill, then return to the pot. (If you prefer a rough-textured purée, mash with an electric beater or a hand-held potato-masher.)
  • Over medium-low heat, whisk in the milk or half-and-half until the thickness of the purée is to your liking. It shouldn't be too stiff. Whisk in the butter and incorporate. Taste for salt and adjust. Make sure the purée is heated through. May be made up to 2 hours in advance, held at room temperature, and reheated in a double boiler.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 508 milligrams, Sugar 3 grams, TransFat 0 grams

CELERY ROOT PURéE



Celery Root Purée image

An easy Celery Root Purée recipe. Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.

Provided by Dorie Greenspan

Categories     Milk/Cream     Food Processor     Herb     Onion     Potato     Side     Vegetarian     Quick & Easy     Root Vegetable     Boil     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

3 cups whole milk
3 cups water
1 tablespoon salt
2 large celery roots (about 2 1/2 pounds total), peeled, cut into 2-inch cubes
1 medium russet potato (about 10 ounces), peeled, cut into 2-inch cubes
1 small onion, peeled, quartered
5 tablespoons butter, cut into 5 pieces
Ground white pepper
Chopped fresh chives

Steps:

  • Bring milk, water, and salt just to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.
  • Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper. Do ahead Celery root puree can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.
  • Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.

PIERRE SCHAEDELIN'S CELERY ROOT PUREE



Pierre Schaedelin's Celery Root Puree image

Serve this simple puree with chef Pierre Schaedelin's Braised Short Ribs with Celery Root Puree recipe from "Martha's Entertaining."

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 3

2 celery roots, peeled and cut into 1-inch cubes
3 cups heavy cream
Coarse salt and freshly ground pepper

Steps:

  • Bring celery roots and cream to a boil in a large saucepan. Reduce heat; simmer until celery roots are tender about 30 minutes. Strain through a fine sieve, reserving 2 cups cream. Puree celery roots with reserved cream in a blender until smooth. Season with salt and pepper. Serve immediately.

Tips:

  • Choose the best celery root: Look for firm, unblemished celery roots that are heavy for their size.
  • Peel the celery root carefully: Use a sharp knife to remove the thin, papery skin from the celery root.
  • Cut the celery root into small pieces: This will help it cook more evenly.
  • Don't overcook the celery root: It should be tender but still slightly firm.
  • Use a good quality broth: The broth is an important part of the flavor of the puree, so use a good quality broth that you enjoy the taste of.
  • Season the puree to taste: Add salt, pepper, and other seasonings to taste.
  • Serve the puree hot or cold: Celery root puree can be served hot or cold, depending on your preference.

Conclusion:

Celery root puree is a delicious and versatile dish that can be served as a side dish, appetizer, or even a main course. It is a great way to use up leftover celery root and is a healthy and flavorful addition to any meal. With its creamy texture and earthy flavor, celery root puree is a surefire hit with everyone who tries it.

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