Celery Root Puree With Potatoes, Garlic and Squash
Here are three recipes based on celery root--often called celeriac or celery knob--that are perfect for holiday potlucks.
Celery root tastes like a combination of intense celery and parsley. Any dish made with it becomes more special and delicious. It can be eaten either raw or cooked, as these recipes indicate.
All three dishes travel well and can be made ahead. The soup and puree reheat effortlessly--just let your hostess know ahead of time you’ll need the oven or microwave. These recipes can be doubled or tripled for a big potluck crowd or cut in half for two people dining at home.
When buying celery roots, choose those the size of a large apple. They should be firm and solid, without decay or soft spots and with a minimum of knobs and rootlets. The leaves that may remain on the root are inedible. Refrigerate the trimmed root in a plastic bag for no more than five to seven days.
Before using celery root in dishes where it should stay white, slice, dice or shred it as the recipe instructs and then briefly soak the pieces in water mixed with a squirt of fresh lemon juice. This will prevent discoloration.
Place celery roots, potato, garlic and 1 teaspoon salt in large pot. Cover with water and bring to boil over high heat. Reduce heat to simmer and cook, covered, until vegetables just start to get tender, about 10 minutes. Add squash. Cook, covered, until all vegetables are very soft, about 25 minutes more.
Drain vegetables in colander; discard liquid. Transfer vegetables to food processor fitted with metal blade and add remaining salt, butter, nutmeg and pepper to taste. Puree until smooth, about 1 to 2 minutes. Taste; adjust seasoning. (Can be made a few days ahead and refrigerated, covered airtight. To serve, reheat in microwave oven until hot. Stir, taste and adjust seasonings.)
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