Celeriac Puree

Adapted from Sonali via Food 52

I know what you are thinking. Another pureed root vegetable – been there, done that. Not so fast, smarty. This dish is a bit different. It’s the consistency of mashed potatoes but the flavor is deep and complex. Using his best Iron Chef judge voice, my husband confidently said, “This is tasty, but I don’t see what the lemon does for the dish.” And therein lies the mystery. There is no lemon used in this dish. See if you can figure it out. The kids had second and third helpings.

  • 1 celeriac (about 1-1/4 pound), peeled and cut into 1/2-inch pieces
  • 1 Yukon Gold potato, peeled and cut into 1-inch pieces
  • Kosher salt
  • 1 Granny Smith apple, peeled and cut into 1-inch pieces
  • 1/2 cup 2% Greek yogurt
  • 2 tablespoons unsalted butter
  • 1 bay leaf
  • Freshly ground black pepper
  • Place celeriac and potato in a small saucepan and cover with cold water. Add a generous helping of kosher salt and bring to a boil over high heat. Boil for 10 minutes, then add the apple and continue boiling for another 12 minutes.
  • While vegetables are cooking, heat the yogurt, butter and bay leaf in another small saucepan over medium heat. The yogurt may start to look a bit curdled, but don’t fret. It’s fine. If the mixture starts to boil, turn down the heat a bit.
  • Drain the vegetables and apple, then return to the hot, dry pan. Stir the mixture over low heat until all the moisture is gone. It is important to dry the vegetables and apple here in order to create a thick puree.
  • Place the hot vegetables and apple into a food processor fitted with a steel chopping blade. Pour the yogurt mixture over it and process until very smooth. Taste for seasonings and add additional salt, if needed, and black pepper. Serve hot.
  • Quick Tips
  • 1. I used a fresh bay leaf since I had it on hand, but you can most likely get away with using a dried bay leaf. Don’t forget to take it out before pureeing.
  • 2. This recipe called for heavy cream where I’ve substituted yogurt. I loved the tang added by the yogurt. It also lightened up the dish significantly.

Preparation time: 25 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

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