Celery Root Purée with Toasted Hazelnuts
Celery Root Purée with Toasted Hazelnuts is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place celery root and potatoes in a large heavy pot.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace celery root and potatoes in a large heavy pot.
Add cold water to cover; season with salt.
Bring to a boil over medium-high heat.
Reduce heat; simmer until vegetables can be pierced with a fork, 20-25 minutes.
Drain vegetables well.
Pass vegetables through food mill or potato ricer into same pot.
Meanwhile, bring cream and milk just to a simmer in a medium saucepan; remove from heat.
Stir vegetable purée constantly over medium-low heat until excess moisture evaporates, about 2 minutes.
Stir butter into purée a few pieces at a time, blending between additions.
Remove from heat; slowly fold in cream mixture until a smooth purée forms.
Season to taste with salt and pepper.
DO AHEAD: Purée can be made 1 day ahead.
Cover; chill.
Rewarm in a microwave or in a heatproof bowl set over a large pot of simmering water.
Strain hot purée through a medium-mesh sieve into a serving bowl (this makes the texture especially smooth and creamy).
Drizzle with oil; scatter hazelnuts over.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.