Although it is very popular in France, celery root (celeriac) is not well known in North America. It is a homely vegetable, but it is truly delicious and versatile. Once you peel away the knobby skin, you will find creamy colored flesh that has a nutty taste. You can shred the flesh and toss it with mustardy mayonnaise to make a salad, France’s popular celeriac remoulade. Or simmer the cubed flesh until it’s tender to make a puree reminiscent of mashed potatoes. For this version, I have added pear, which adds a touch of sweetness to complement the earthy taste of celery root.
Celery root seems to grow well in Vermont, and this root vegetable can be stored throughout the winter months. You can find locally grown celery root at winter farmers’ markets and at grocery stores like City Market and Healthy Living. Another bonus is that this vegetable is rich in nutrients and low in calories and carbohydrates.
Equipment: Food processor
To make ahead: Refrigerate the puree for up to 4 days. Reheat in the microwave.
Ingredients
1 ¼–1 ½ pounds celery root (1 large or 3 small), peeled and cut into 2-inch chunks (4 cups)
1 ripe firm pear, peeled, cored, and cut into chunks
1/4 cup milk
1 sprig fresh thyme
1 tablespoon butter
¼ teaspoon Morton kosher salt or ½ teaspoon Diamond Crystal kosher salt (see Note)
Freshly ground pepper to taste
Preparation
1. Place the celery root in a large saucepan. Cover with lightly salted water and bring to a simmer. Cook, covered, over medium heat for 10 minutes. Add the pear, and continue to cook until the celery root and pear are tender, about 20 minutes.
2. Meanwhile combine the milk, thyme and butter in a glass measuring cup. Microwave just until heated through but not boiling, about 40 seconds.
3. When the celery root and pear are tender, drain and transfer to a food processor. Process until very smooth, scraping the sides as needed. Discard the thyme sprig. Add enough of the milk to create a smooth puree. Season with salt and pepper. Scrape the puree into a serving bowl.
Serves 4 (½ cup each)
Note: Between the two common brands of kosher salt, the salt crystals differ in size. When measured by weight, the degree of saltiness is the same. But when measured by volume, the degree of saltiness is different. You will need more Diamond Crystal kosher salt to achieve the same salty taste as Morton, and vice versa.
Patsy Jamieson