Celery Root Puree with Shallot, Sage, and Black Pepper Topping
An earthy, buttery puree brings elegance—and intrigue—to your holiday table.
Keywords
- Side Dishes
- Vegetables
- Quick
- Gluten Free
- Vegetarian
- Thanksgiving
- Holiday
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Saucepan
- Nonstick skillet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Serving bowl
- Peeler
Ingredients
- 1 3/4-2 pounds celery root, peeled and cut into 2-inch chunks
- 1 (6-ounce) russet potato, peeled and cut into 2-inch chunks
- 2 tablespoons unsalted butter
- 1 cup water
- 1/2 teaspoon table salt
- 1/4 teaspoon baking soda
- 1/3 cup heavy cream
- 1 small shallot, minced
- 1 tablespoon minced fresh sage
- 1/4 teaspoon pepper
- Pinch table salt
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