Interesting to hear that the celery root is an unusual ingredient in the US. In Norway we use it all the time - and really enjoy it too! At least I do, in soups and everything, but my favourite is as a puré as this. I usually do it much simpler than this, though: I boil it up with milk, and when it gets tender I stick a food processor-thing and blend it on the stove. Then I just add some cream and seasoning , and that's it! Do it all the time with all sorts of root fruit, but celery root is one of the best! I will try it with this method, and taste the difference.
Made this today and served it next to a 4lb reindeer steak (Norwegian, yes we eat reindeer) . Thank you so much for this wonderful recipe, they all loved it!
Kathy Bang No, potatoes will work absolutely 100% terribly. Potatoes are very starchy and, if you put them in a blender like that, it smashes up all the starch grains and what you get out is a disgusting slime with the texture of wallpaper glue.
I'm going to make this Celery Root Pourée and will serve with my Oven Roasted Duck Breast and Sautéed Fresh Chanterelles (bought from Costco today $9.95/lb). It's gonna be yummy!
I'm SO jelly right now...my husband won't eat duck ;; He says it's too fatty, and reminds him of our own pet duck. He calls it cannibalism. I call it delicious irony.
Are Chanterelles in season where you live or is that the average price? If it's average then that is cheap but if they are in season they that's expensive.
I put the entire root into an instant pot. Time depends on size. Let it cool. Peeling is a breeze after pressure cooking. Love the idea of putting it through a sieve.
Im from denmark and we use it alot in the autumn for mash or soups and the like. It has a really good taste, but it is hard to describe to someone who hasn't tasted it before. I would have added 25% potatoe to the mash, but that's just me. Try a vegetable soup with 4 large potatoes, 2 small carrots, 2 leeks, 1 onion, 2 cloves of garlic, a quarter or half (depending on size) of a celeriac, a bouquet garni of fresh thyme and 2 bay leaves and some vegetable stock. Cook it untill it's really tender. Puree it. Strain it. Add some cream. Now cut up some bacon in small pieces and fry it on a pan untill crispy. You are ready to eat. Use the crispy bacon for topping. Bon appetite.
The best and really, only way to make celeriac puree is by cooking the root in either infused milk or a mixture of stock and cream (my favourite way) and simmering until extremely soft. Strain, blend with butter and pass. Delicious creamy celeriac puree with no lumps!
I will give this a try bc I'm on a low carb diet and trying to eat a lot more veggies that are not your standard. Can you do more veggies & meat parings like this? Beets, turnips roots etc..... Thanks!
I'm doing that too! I probably wouldn't eat this on keto, since it's starchy and has a lot of carbs and sugars in it. :/ Root veggies are generally not great
I know this is an older video - but hopefully someone is still reading comments. This looks delicious, and I want to try it.. Would roasted garlic go well added to the celeriac? The idea of celery and garlic appeals to me, but I've never had the root before. Thanks! Love the channel!
It seems to me that a mixture of Celery Root and Cauliflower would make the most excellent substitution for mashed potatoes for the Keto and Paleo crowd. I'm going to have to try that very thing......hey John, do a video on it? :)
I really started to love the cellery root after i just tried it! I haven't eaten it that much, but once i did... WOW its like my favorite vegetable now, its really delicious!
Just a thought: I think I'd boil it for half the time and then roast it the rest of the time maybe drizzled with some olive oil, just to add a new layer of flavor. Thoughts? BTW, your Italian Sausage Chilli (which I made my own by changing/adding some things) allowed me to win a chili cook off, chef John! I don't miss an episode!
Food Wishes I recently started to watch your channel and I got to say that its pretty amazing. I watch a lot of cooking channels but food wishes is by far my favorite.
My Mother (from Germany) would make a lovely mock tater salad with these. Cube simmer to tender, and commence with making potato salad. She called it Celery Salad. I loved it and even made it for a full family Thanksgiving. My Aunt from Holland loved it too.
Any reason why you used (or why I should use) a standard blender instead of an immersion blender? I have both, but it seems like an immersion blender would be a lot easier.
OMG I LOVE THIS MAN!!! HIS POP CULTURE COMMENTS ARE AWESOME. I just found this channel and watch 3 epsidoes and fell in love with his show. There's alot stuff I would to try to make
I allways cut the celery off about two inches from the bottom when using in soup if I only using a few stick at a time. Other wise I cut the whole stock of celery at once and then take the base and put in water for about two weeks changing the water every day. Then I put in the planter box and in three months time I have another whole stock of celery and another celery root which I most often use in Potato Salad. At present I have three just about ready to use once again. You may repeat this over and ove, just use good soil, and enjoy your own home grown celery
I made this tonight to go with the pork belly. I ended up adding too much lemon juice at the end but it was still good. My family didn't care for it, but I loved it. I guess I'll make it just for me from here on.
I consider Celery the Hero of many Meat dishes,but I've never cooked celery root.So,thank You,I've learned something. I'm really surprised at the aversion to celery of so many Folks.
I tried this today! served along with pork roullade, absolutely loved it chef john :D I was sceptical about the lemon but it worked really well. I like it much more then potatoe puree its more fragrant and feels lighter to me
Chef John you are one of my favorite youtube food show thing ever. I always look forward to your videos and I always watch your videos first if I see it in my feed! You're so funny. I remember when I very first started watching I hated how you lengthened your words, but now it's just part of your charm!
O! M! G! That celery root is officially in my culinary arsenal......delicious. I may have gotten more excited about that than the pork belly..but I eat too much pork belly!
in Turkey we only use the root of the celery in soups in salads and in mediterranian dishes. The root is the only part we are familiar with . We have a delicious celery root dish made with orange juice ! i absolutely love love love celery!
Yes. I found an online recipe that called for making it with white beans and stirring in tahini before serving. Garnish with crushed pita chips. It was super thick, but a little too carb-y for me because of the beans.
Nice! I am looking for an alternative to mashed potatoes since my Vegetarian pot pie will be full of potato chunks. I wonder how many celery roots it would take to feed (4).
I have heard/read that you should plan on 2 roots per person in the household. That sounds right to me, but if you're making a soup with it and it's just one of the ingredients, you probably don't need that much.
I don’t think I have had mashed celery root before. Is it possible to mix half potato and celery root? Will it taste good? I loved the pork belly recipe.
Oh Chef John, you are the Cerano de Bergerac of your puree de celeriac. Now I know what to do with that ugly piece of vegetation! Once I would scuttle past it at the grocery store with a Kleenex clutched to my mouth, seeking strawberries or something attractive. Now, however... now!
I don't like to be "that person", but I have to point out that celeriac is not, in fact, the root of the celery plant. They belong to the same family, but they are not the same plant. The early part of your video seems to make that impression. Lovely recipe as always though, and much love from Sweden.
when is best time to eat celeriac? you know? like empty stomach or breakfast/lunch or before bed, aswell as is it recommended to eat everyday or 2-3 times a week ok too.
I'm one of those weirdos that doesn't like mashed potatoes. All other forms of potato are great...except for mashed. So something like this looks pretty gross to me. However, it does look pretty interesting.
old video, so my comment doesnt really matter that much, but i advise you not to use salt when boiling something to make puree, why? because salt binds liquid ur puree wont be as smooth, as u see in the video its very grainee even with him straining it, also use a couple nobs of butter, will again help the flavour to be more round and smooth and add to texture even more
OOPS I HIT THE RETURN BAR AND I ALSO LEFT THE R OFF THE SECOND WORD OVER IN THE LAST SENTENCE BELOW. PUSHING SEVENTY AND HAVE BEEN EATING CELERY ROOT SALAD ALL MY LIFE SINCE I CAN REMEMBER. THE ONLY THING LEFT TO SAY IS ENJOY.
I usually use it for vegetable stock, together with other root veggies. I love my celery root with carrots and a trout. A little also goes into a pot roast with the onions. Any soup I make has it in it as well. Celery root the ultimate flavor experience. Thank you for this puree, never had it as a puree, yet......
as he says at the end of the video, the taste is veeeeery mild, but still kindy special! i really recommend you to try it. in germany we often serve this along pork (schweinebraten).
troimahh I friggin' love German words. You literally said "pig sausage". You Germans don't mess around with your language, everything is straightforward and to the point! XD
Probably a dumb question for you food-smiths but is Celery Root the same as Celeriac? I'm not America so some shit has different names, for some reason. I'm just wondering if this is a Coriander/Cilantro situation.
I generally can't stand celery root at all. Big chunks of it kinda make me gag, haha. But I've tried celery puree before and it was pretty nice, so even if you're not a celery root fan, you should give it a go if you think it looks nice. :)
I had a go at making the celeriac puree this weekend and enjoyed it with some pork chop. Just finished it and it was absolutely delicious. The straining through the sieve is hard work but certainly worth it. I love the charisma and style of this video - a great uplift to the world's celeriac lovers!
