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Recipe Category: Vegetables
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Celery Root Puree Pressure Cooker Recipe
Ingredients
SERVES 6 – Cooker: 5- to 7-quart – Time: 4 minutes at HIGH pressure
- ¾ to 1 pound celery root (celeriac)
- 1 cup water
- pinch sea salt, plus more to taste
- 1 tablespoon unsalted butter
- juice of ½ lemon
- ¼ cup heavy cream
- freshly ground black pepper
- freshly grated nutmeg
Method
- Cut the foliage and stalks off the root ball with a sharp paring knife and discard
- Peel completely so only the white interior portion of the root remains
- Cut the root into 2-inch cubes
- Place the cubes in a 5- to 7-quart pressure cooker and add the water and salt
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 4 minutes
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- Be careful of the steam as you remove the lid
- The celery root should be soft and tender when pierced with the tip of a knife and hold their shape a bit
- Drain in a colander, retaining some of cooking water
- Puree the celery root, either in a food processor or return it to the pot and use an immersion blender or electric mixer
- Add the butter, lemon, and cream and process or beat to the consistency you like, either very smooth or a bit chunky (smashed), adding a bit of the reserved cooking water to adjust the texture
- Season to taste with salt and pepper
- Transfer to a serving dish, sprinkle with nutmeg, and serve
- Celery Root Puree with Orange: Substitute orange juice for half of the water or add a few tablespoons orange juice concentrate to the cooking water and use some of the cooking water when whipping
- Substitute orange juice for the lemon juice
- Omit the nutmeg; instead, garnish with finely grated orange zest
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