French Fridays: Celery Root Purée from My Paris Kitchen

David Lebovitz Celery Root Puree from My Paris Kitchen on eatlivetravelwrite.comThis week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen is a simple one but one to remember in the winter when celeriac (celery root) is often included in my organic delivery box

Basically you cook some celery root and potato in milk until they are very soft (hint: chop the veggies really small and they won’t take 30-40 minutes to cook…) then purée them either in a potato ricer or food processor. I don’t have a ricer and I don’t like to use a food processor to purée starchy veggies as sometimes it goes gluey so I used a medium mesh strainer to push the cooked potato and celeriac through and it works a treat. To the mash, you add some of the cooking liquid (I only needed a splash) and some butter. Mmmm!

This was a wonderful accompaniment to a batch of Dorie’s Balsamic Chicken Sheet Pan Supper (I made a version without the potatoes and added extra mushrooms).

Get the recipe for David Lebovitz’s Celery Root Purée on page 217 of My Paris Kitchen.


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6 Responses to French Fridays: Celery Root Purée from My Paris Kitchen

  1. Mr. Neil February 1, 2019 at 08:16 #

    Yep – simple but good. The celeriac adds a nice additional savoury flavour profile to the potatoes.

    Paired with a Domaine Chandon La Crau 2008 Macon-Ige (Chardonnay). The wine was superb, and just the ticket with the chicken and this side on a cold wintry night!

  2. Cheznana February 1, 2019 at 16:14 #

    I agree, simple but good. A nice change from mashed potatoes.

  3. Katie February 3, 2019 at 08:35 #

    That’s a good tip! I always thought the texture was from using the wrong balance of celeriac to potato (or no potato at all!). I’ll have to try that. I don’t think celery root grows well where I live–one of the few things, I guess–as I’ve NEVER had it in a CSA box. So jealous that you do! It’s also relatively pricey for it at the store, but anyway, I agree this was simple and quite good!

  4. Chef Blog February 3, 2019 at 19:16 #

    I’ve worked with celery root lots being a chef myself. I absolutely love it. I’ll definitely have to give this recipe a try next time I buy some celery root.

  5. Shirley @ EverOpenSauce February 4, 2019 at 09:00 #

    I like the way you improvise with a medium mesh strainer. Texture is important for the puree. You’ve got it right!

  6. Betsy February 12, 2019 at 14:13 #

    Texture is key. Mine was on the lumpy side. Tasted good, but could definitely have been smoother had I taken the time.

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