Celery Root Puree with Sage-Thyme Oil
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Learn more →Ingredients
4 servings
For the puree
- 1 large celery root (about 2 lb), peeled and cut into 1-inch cubes
- 2 cups chicken broth
- 1 cup water
- 2 tbsp olive oil
- ½ tsp sea salt, plus more to taste
- ¼ tsp black pepper
For the sage-thyme oil
- ¼ cup olive oil
- 8 fresh sage leaves
- 4 sprigs fresh thyme
- 1 clove garlic, lightly smashed
Instructions
- 1
Combine the celery root cubes, chicken broth, and water in a large saucepan. Bring to a boil over high heat, then reduce to a steady simmer and cook until the celery root is completely tender and a fork slides through with no resistance, about 20 minutes.
- 2
Reserve 1/2 cup of the cooking liquid, then drain the celery root. Transfer the celery root to a blender or food processor along with the 2 tbsp olive oil, sea salt, and black pepper. Add 1/4 cup of the reserved cooking liquid and blend on high until completely smooth, about 1–2 minutes, scraping down the sides as needed. Add more reserved liquid a tablespoon at a time if the puree is too thick to move freely in the blender. Taste and adjust salt.
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