Purée de Céleri-Rave

Prep time: 20 minutes

Cook time: 20 minutes

Total time: ~40 minutes

Servings: 6 servings

Country of Origin

France

Description

Purée de Céleri-Rave (Celery Root Purée) is a sophisticated, low-carb alternative to traditional mashed potatoes. Celery root (celeriac) is peeled, cubed, and simmered in milk and water to lock in its snowy-white color. It is then whipped into a silky, smooth purée with butter, heavy cream, and a touch of white pepper, offering an elegant, earthy, and herbal flavor profile.

Presentation & How It's Eaten

Served warm in a shallow bowl, smoothed with beautiful swoops and topped with a drizzle of olive oil or brown butter. It serves as an elegant bed for seared scallops, venison, roasted duck, or braised beef short ribs.

Ingredients

• 1 large celery root (about 1 kg / 2.2 lbs), peeled and cut into 1-inch cubes

• 500 ml (2 cups) whole milk (or enough to cover)

• 500 ml (2 cups) water

• 50g (3.5 tbsp) unsalted butter, cubed

• 60 ml (1/4 cup) heavy cream or crème fraîche

• Salt and freshly ground white pepper

Step-by-Step Directions

1. Prep the Celery Root: Cut off the top and bottom of the celery root to create a stable base. Using a sharp chef's knife, slice away the thick, hairy skin. Cut the clean white flesh into uniform 1-inch cubes.

2. Simmer in Milk (The Secret): Place the cubed celery root in a large pot. Pour in the milk and water until the cubes are completely submerged. Add a pinch of salt. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the celery root is completely tender when pierced with a fork. Boiling in milk keeps the purée bright white.

3. Drain and Reserve Liquid: Drain the celery root, making sure to reserve about 1 cup of the hot milk cooking liquid.

4. Blend until Silky: Place the hot celery root cubes into a high-powered blender or food processor. Add the cubed butter, heavy cream, and a splash of the reserved cooking liquid. Blend on high speed for 1 to 2 minutes until completely smooth, scraping down the sides as needed. Add more cooking liquid if the mixture is too thick.

5. Season: Season generously with salt and a pinch of white pepper. Blend for another 10 seconds to incorporate.

6. Serve: Pour into a warm serving bowl and serve immediately.

Optional

• Apple Twist: Boil half a sweet apple (peeled and cored) with the celery root to add a very subtle, fruity sweetness to the purée.

• Brown Butter: Drizzle the top of the purée with nutty brown butter (beurre noisette) right before serving.

Cooking Tips

• Use a High-Speed Blender: Unlike potatoes, celery root does not contain glutenous starch, meaning it will not turn gluey in a food processor or blender. Using a blender is actually highly recommended here to achieve an incredibly smooth, restaurant-grade silkiness.

• White Pepper over Black: Use white pepper to keep the appearance of the purée perfectly pristine and white.

Nutrition Facts

(Estimated per serving)

• Calories: ~160 kcal

• Total Fat: 11g

• Saturated Fat: 7g

• Cholesterol: 30mg

• Sodium: ~190mg

• Total Carbohydrates: 12g

• Dietary Fiber: 3g

• Sugars: ~4g

• Protein: 3g