Eat your vegetables. It's something that I try hard to practice and make sure that Eric and I eat our veggies for the day. One of the cool things from attending the Williams-Sonoma Ina Garten book signing is they provide samples from their store and cook up some dishes from Ina's cookbook as well. I had samples of pumpkin butter bread, pumpkin granola and a perfect sample of Ina's celery root puree. Something about the warmth and familiarity of it all made me so intrigued to make it at home and I immediately bookmarked the recipe. The recipe suggested I pair it with a simple pork roast and I knew it would fare well with the crockpot cranberry pork roast.
This dish reminds me of mashed potatoes and gravy (looks like it, too!) but on a whole new level because the flavors are slightly intensified from the chicken stock and heavy cream. Totally luscious and creamy or you can nickname it adult baby food because it's sooooo good. I was utterly surprised by how much I loved eating this dish up and it's funny to think that as ugly as this vegetable looked and how wonderful it tasted. Looks are very deceiving for the celery root. I highly recommend making this dish at home, and don't be alarmed by the looks of celery root - it's quite delicious and madly addicting after you had a bowl of it!! Last night, I enjoyed a small bowl of it all by itself because it's simply that good.
Adapted from Barefoot Contessa How Easy is That?
5 pounds celery root (2 large)
2 tablespoons unsalted butter
1 1/2 cups chicken stock, preferably homemade
1 1/2 cups heavy cream
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Using a chef's knife, carefully cut the top and bottom half of the celery root, and cut it in half. Carefully cut away the outer skin and cut into 1/2 ince dice, removing any brown spots.
In a large dutch pan, melt the butter over medium high heat. Saute the celery root for 3 minutes, making sure to coat the celery root with the butter. Reduce heat to medium-low and cover the pan and cook for 10 minutes.
Add the chicken stock, cream, salt, and pepper and bring to a boil. Lower the heat, cover, and simmer for 15 to 20 minutes, stirring once, until the celery root is very tender.
Using a hand immersion blender puree the celery root until smooth. Taste for seasonings and serve.
Boeuf Bourguignon or Ina's company pot roast. Yum!
Note: Be on the lookout for next week's posts - I will be blogging 12 days of Christmas Treats. I'm going to enjoy the upcoming holidays with some fabulous cookies and sweets for everyone to enjoy! It was hard to narrow down 12 treats that I wanted to make.