If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Michel Guérard discovered that a small amount of rice amps up creaminess in a puree while ensuring that none of the flavor of the vegetable -- in this case, celeriac -- is lost. Alexandra Stafford of the blog Alexandra Cooks, who tipped us off to the technique, says it also works well with any surly, fibrous root, and is especially delicious with turnips. Recipe adapted very slightly from La Cuisine Gourmande (William Morrow & Company, 1979). —Genius Recipes
- 3/4 pound celeriac (celery root)
- 1 quart milk
- Salt and pepper
- 1/2 cup rice
- 2 tablespoons crème fraîche or heavy cream
- Peel celeriac and cut into cubes. Place celeriac pieces into a saucepan and add milk, salt, and pepper.
- Bring the liquid to a boil over high heat, and add the rice. Stir for one minute. Lower the heat, partially cover the pan, and simmer for 20 minutes.
- Once the rice and celeriac are cooked, pour them into a colander. Save their cooking liquid in a bowl.
- Place rice and celeriac in a blender or food processor, add 1 tablespoon of cream, and blend for 3 minutes. Add remaining cream as vegetables are being blended.
- To thin the purée, add a bit of the reserved cooking liquid (approximately 3/8 cup), and blend for another minute. Taste for salt and pepper. (Note: You can save and freeze any remaining cooking liquid to add to soup.)
- If not served immediately, keep warm in a bain marie or double boiler, or reheat over very low heat before serving.
- This recipe is a Community Pick!
Patriotic Ice Cream Sandwiches
Independence Day, the frozen dessert way
Ice cream, cookies, and independence.
Just for the halibut.
Savor the season.
Tennessee whiskey is the tops.
This pasta's mint to be.