| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 25 min |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons unsalted butter
- 2 large shallots, peeled and chopped
- 3 extra-large or 4 medium carrots, peeled and cut into 1-inch chunks
- 2 celery roots, 1 pound each, peeled and cut into 1/2-inch chunks
- Kosher salt and freshly cracked black pepper
- 2 cups good quality vegetable stock
Instructions
- Melt 2 tablespoons butter in a Dutch oven or large saucepan with a lid over medium heat. Add the shallots and cook until just beginning to turn golden about 5 minutes. Add the carrots and celery root and season with salt and pepper, to taste. Stir in the stock, and enough water to just cover the vegetables. Bring to a boil, then reduce the heat to a simmer, cover, and cook until vegetables are fork tender, about 30 minutes.
- Drain the vegetables in a colander set over a bowl to reserve the cooking liquid. Transfer the vegetables to a food processor and season with salt and pepper, to taste. Puree until very smooth, adding cooking liquid, as needed, to reach the desired consistency. Taste and season again, if necessary. Transfer to a serving bowl and serve warm.
- Cook’s Note: This can be made the day before and slowly reheated.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 123 |
| Total Fat | 4 g |
| Saturated Fat | 3 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 3 g |
| Cholesterol | 10 mg |
| Sodium | 674 mg |
Reviews
I live in a small town and had a lot of trouble finding celery root. I had wanted to try it for a long time because I had seen it many times on TV and it sounded like I would love it, so when I finally found it in a bigger city market I bought every one they had! So, naturally I had to make several recipes for celery root. This kept me busy all day. This was the third one of the night, and I was tired, so I wasn’t very happy with the taste when I finished. Luckily I didn’t mess with it that night. I decided to wait till the next morning to make a decision. Well, what do you know? The next day it tasted great! I agree with a previous reviewer that it looks a lot like baby food, but it sure doesn’t taste like baby food! It has a very grown up taste. Full flavored veggie taste without the fat. Shame on all of you who rated this recipe and haven’t even made it!
Super velvety and buttery tasting, but low calorie and fat. It tastes like celery, and if you aren’t used to purees it can be a bit like babyfood, but the taste was so unique we didn’t mind!
I have LOVED everything I’ve tried when it comes to Claire’s recipes…and this was no exception. I halved the recipe since I only had one celeriac, used a small regular onion instead of shallots, and homemade chicken stock instead of vegetable broth. This had great flavor…I had no trouble getting the little ones to eat every spoonful and there were no leftovers. It was very easy to whip up with an immersion blender, also. Wonderful alternative for those having to avoid starches and carbs, but still craving comfort foods! Thanks, Claire. =
A little bland, I got some heat from the celery root but real flavor was a bit lacking. I added salt and I do plan to reheat this later. Maybe the wait will improve the final product.
I love strong flavors and this fit the bill. The celery was counterbalanced by the sweetness of the carrots. In the future I will weigh the celery root to make sure I get enough carrot, because it was a little more on the tangy side than the sweet, but that could also have been because I used a mixer instead of a food processor, and didn’t have shallots and used a small amount of onion and garlic instead. Will definitely make again!
I wanted to love this but I don’t. You need to really, REALLY like the taste of celery. Very strong.
My husband and I loved this. My teens didn’t at all. It does have a strong taste, but I think it is delicious. The kids were more sensitive to the taste. So if you it is just you two and you aren’t 17 and 19, go for it. I would do it again and will, once they set out 🙂
to teraw (below): i would try warming it up again, just so it’s loose, and mixing in something sweet, like maple syrup. it will probably mask a lot of the flavor, too, but if you’re just looking to make it more palatable so you don’t waste the food, then i’d give that a shot. hope this helps.
I found the dish to be very bitter. Does anyone know how I can remove the bitterness so I dont waste it?
saw show made it the next day with a steak! lovely flavourful xplosion and most went back for 3rds unheard of for veggies…….