| Level: | Easy |
| Yield: | 4 servings |
Instructions
- Peel and chop 3 pounds celery root. Peel, halve and core 2 Bosc pears. Combine the celery root and pears in a saucepan with 3 cups milk, 1 smashed garlic clove and enough water to cover; simmer until tender, 25 to 30 minutes. Drain, reserving the liquid. Puree in a blender until smooth, adding the reserved liquid as needed. Season with salt and pepper. Cover and refrigerate overnight. When ready to serve, brown 3 tablespoons butter in a saucepan over medium heat. Add 1/4 cup parsley and fry 2 minutes. Microwave the puree to warm and top with the browned butter.
Reviews
It is very tasty. Unfortunately, celery root is in my area to buy rare. And if it is very expensive.
This recipe wasn’t very difficult at all, just somewhat time consuming. As a person who usually doesn’t make purees (even mashed potatoes), I was hesitant to take the time to make this but I am happy I did.
I only used 2 lbs of celery root and 2 1/2 C of milk but I liked how it turned out. The most annoying thing was using the blender. I’d use a food processor instead next time.