Celery Root Puree Pressure Cooker Recipe

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

1. Cut the foliage and stalks off the root ball with a sharp paring knife and discard
2. Peel completely so only the white interior portion of the root remains
3. Cut the root into 2-inch cubes
4. Place the cubes in a 5- to 7-quart pressure cooker and add the water and salt
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 4 minutes
9. Remove the pot from the heat
10. Open the cooker with the Quick Release method
11. Be careful of the steam as you remove the lid
12. The celery root should be soft and tender when pierced with the tip of a knife and hold their shape a bit
13. Drain in a colander, retaining some of cooking water
14. Puree the celery root, either in a food processor or return it to the pot and use an immersion blender or electric mixer
15. 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
16. Season to taste with salt and pepper
17. Transfer to a serving dish, sprinkle with nutmeg, and serve
18. 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
19. Substitute orange juice for the lemon juice
20. Omit the nutmeg; instead, garnish with finely grated orange zest

Full List of Vegetables Recipes
Full List of Celery Recipes