Celery Root Puree
3 pounds celery root, peeled and coarsely chopped
1 cup unsweetened plain vegan milk
1 teaspoon sea salt
Freshly ground black pepper
¼ cup olive oil
1. Combine the celery root and milk in a large pot over medium heat. Add enough water to cover the pieces of celery root. Add the salt to the pot. Simmer, stirring frequently, until the celery root is tender, about 30 minutes.
2. When the celery root is tender, transfer the pieces to a blender or food processor using a slotted spoon. Add ½ cup of the cooking liquid to the blender or processor and puree until smooth, about 1 minute. (If the puree is too thick or chunky, add another ½ cup of cooking liquid.)
3. Press the puree through a fine mesh sieve or colander and into a serving bowl to remove the tough fibers and any peel left from the celery root pieces. Season well with salt and black pepper. Stir the olive oil into the puree to achieve a silky, rich texture. Taste and adjust seasoning. Serve immediately.
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