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Cooking Celery root in milk

Why do some traditional recipes call for simmering celery root in milk or milk/water?

asked by jheald1 about 5 years ago

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4 answers 3657 views
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Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added about 5 years ago

According to Chow.com, "cooking the celery root in milk mellows the vegetable’s bite. However, if you prefer a more herbaceous flavor, substitute water for the milk."

(http://www.chow.com/recipes...)

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boulangere

Cynthia is a trusted source on Bread/Baking.

added about 5 years ago

If you want to gild the lily, use cream.

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Bac35f8c 0352 46fe 95e3 57de4b652617  p1291120
added about 5 years ago

Interesting. I've never heard of cooking in milk or cream, and it isn't as if cooked celery root has a particularly strong taste. I suppose if you were then making a cream of celery root soup or something, it might be nice to have cooked in the milk ahead of time and then use that in the soup...

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0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef
Reiney

Sarah is a trusted source on General Cooking.

added about 5 years ago

It's nice to do if you're making a puree - basically ensuring that you don't drain away the nutrients (+flavour) when you add cream/milk later on in the mashing stage. Also you can infuse bay, herbs, other spices into the liquid at the same time. Same process works well for cauliflower or parsnip puree.

Don't throw away leftover cream/milk - it's great for polenta!

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