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milk salt celery root potatoes unsalted butter salt celery extra-virgin olive oil carrot salt chicken broth
Viewed: 34 - Published at: 4 years agoIngredients
- 4 cups whole milk and 4 cups water
- 2 tablespoons coarse sea salt
- 2 pounds celery root, peeled and cut into 8 pieces
- 1 pound Yukon Gold potatoes, peeled and cut in half
- 6 tablespoons unsalted butter, softened
- Salt and freshly ground white pepper
- 2 bunches celery
- 1 tablespoon extra-virgin olive oil
- 1 carrot and 1 turnip, peeled, trimmed and quartered
- Salt and freshly ground white pepper
- 2 1/2 cups unsalted chicken broth
Method
- 1.
- Place the milk, water, salt, celery root, and potatoes in a saucepan; bring to a boil.
- Lower the heat; simmer until the vegetables are very tender, 20 to 25 minutes; drain and return them to the pan.
- 2.Place the pan over low heat to cook off excess moisture; transfer the vegetables to a food processor.
- Add the butter, then puree until just smooth and creamy.
- Season with salt and pepper.
- Keep warm.
- 1.
- Trim the bottom of each celery bunch (make sure the ribs remain together); then measure 5 inches up from the bottom and cut off the celery tops at that point (you'll be using the bottom end).
- Remove and discard the 3 or 4 tough outer ribs.
- Remove any stringy parts with a vegetable peeler; cut each bunch of celery lengthwise into quarters.
- 2.
- Warm the oil in a large saut pan or skillet over medium heat.
- Add the carrot, turnip and celery quarters; season with salt and pepper and cook 3 minutes.
- Pour in the broth and bring to a boil.
- 3.
- Adjust the heat so that the broth simmers steadily.
- Cook the vegetables for about 25 minutes or until they are very tender and the liquid is nearly gone.
- You should have tender vegetables lightly glazed with the broth.
- Remove and discard the carrots and turnips.
- Serve the celery immediately.
