Carrot Celery Root Puree

My carrots, celery root puree is the delicious alternative to mash potatoes and the color really pops on the plate. I’m using shallots, butter, carrots, celery root and vegetable stock. So I want 2 tablespoons of butter in this pan and I’m going ahead and put my shell that’s in. So I’m just going to give this a peel. Now I’ve got 4 carrots here that are just about an average size carrots but if you find those big giant coarse carrots that’s what I like to call is what you would the feed the horse then you don’t only want to use three of those.

Great, right in the pan and then my four three ingredient celery root, now I have this guy out just to show you what looks like, you see him, don’t hate him because he’s not beautiful but he’s gorgeous on the inside and he taste so good so when you see this guy in the grocery store just don’t judge the book by it’s cover. Inside it’s an amazing tasting little fellow and I just want to give this a nice rough chop.

So I’ve seasoned with salt and pepper, pretty good amount. Now is the great time to get some seasoning into this. Four ingredients in the pan and I already smell so good the shallots. Anything onion family to start a dish is a good start.

Now I want to cover this with some vegetable stock. Two cups of vegetables slot right in and some water, now your water amount is only good to depend on the size of your pan. We just want to cover the vegetables and that’s it. So for me I took about another two cups of water. So make sure they’re all in there that’s perfect, I’m going to put the lead on and cook this until they’re fork tender.

Now let’s finish the puree, I have drained the carrots and celery root and shallots that we cook to our cooking liquid and I saved my cooking liquid. This is going to make it nice and smooth and creamy. So let’s get a little bit of a cooking liquid in here I’ve got this in the food processor, pick this up so this started out as veggie stock and water but basically, this has been flavored that much more with all these vegetables that we used.

So let’s give this a buzz, ready to go, so I grab my plate and we use this guy and look at that.