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Emeril's Turnip and Celery Root Puree
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Please copy/paste the following text to properly cite this HowStuffWorks article:
Planet Green, Team. "Emeril\u0027s Turnip and Celery Root Puree" 29 November 2011. HowStuffWorks.com. <http://recipes.howstuffworks.com/emerils-turnip-celery-root-puree-recipe.htm> 25 May 2012.
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YIELD 8 servings
INGREDIENTS
| 3 cups | whole milk |
| 3 cups | water |
| 1 tablespoon | salt, plus more for seasoning puree |
| 2 | large celery roots (about 2 1/2 pounds total), peeled, cut into 2-inch cubes |
| 1 | medium russet potato (about 10 ounces), peeled, cut into 2-inch cubes |
| 1 | medium turnip, peeled, cut into 2-inch cubes |
| Salt and 1/2 teaspoon ground white pepper | |
| Chopped fresh chives, for garnish | |
PREPARATION:
Method
- Bring milk, water, salt, celery root, potato, and turnip just to boil in heavy large saucepan over high heat. Reduce heat to medium and simmer until vegetables are tender, 30 t 40 minutes. Drain but do not discard cooking liquid.
- Combine vegetables and butter in a food processor (or use an immersion blender) and puree until smooth. If your puree is too thick, thin it out with some of the reserved cooking liquid. Season to taste with salt and the 1/2 teaspoon white pepper. Garnish with chives.
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Dips & Spreads
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