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0 Sat February 19, 2011
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Description: I love soups, especially thick ones. I found a recipe for a celery root and potato puree on epicurious.com and edited it to make it more low-carb friendly as well as more to my taste.
Celery root is tastier than you may think, and the texture of the puree is wonderful.
Ingredients: • 1.5 lb celery root (sometimes called celeriac; 1 large), peeled with a knife and cut into 1/2-inch pieces (4 cups) • heads of two or three stalks of broccoli • cauliflower florets from about ½ medium head, cut into 1/2-inch pieces • ¾ cup heavy cream, plus half-and-half for additional thinning if needed • ½ stick (1/4 cup) unsalted butter (may sub 2 oz black truffle butter) • ½ onion, chopped and sautéed (optional) • ~1 teaspoon salt • ~1/4 teaspoon black pepper
How To Prepare: Cover celery root, cauliflower, and broccoli with cold salted water by 2 inches in a 4- to 6-quart heavy pot, then simmer, covered, until very tender, about 15 minutes. While vegetables are simmering, sautee onion in butter and set aside. Then bring cream, butter, salt, and pepper just to a simmer, stirring until butter is melted. Drain boiled vegetables in a colander and transfer all vegetables, including onion, to a food processor (note: they are too thick for most blenders) . Add hot cream mixture in a steady stream, pulsing until smooth. (Alternatively, mash vegetables with hot cream mixture using a potato masher.) Add more liquid to thin if desired. Cooks' note: Purée can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat in an ovenproof dish, covered, in the oven or microwave until hot.
Number of Servings: about 4
Carbs per serving - include all nutritional information if known: unknown
Preparation Time: about 30-40 minutes
Effort (Easy, Average, Difficult): easy
Junior LCF Member
 
Posts: 10
Registered: January 2011




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