Celery Duo
Celery Duo
Try this quick and easy celery recipe by Daniel Boulud from One Night in Singapore.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 1 hour 5 minutes
  • Yield 5 servings
Ingredients
  • The celery root:
  • 1 quart Whole Milk
  • 2 tablespoons Coarse salt
  • 907 grams Celery root, peeled and cut into 8 pieces
  • 454 grams Yukon Gold Potatoes, peeled and cut in half
  • 8 tablespoons (1 stick) unsalted Butter, at room temperature, cut into 8 pieces
  • Salt and freshly Ground White pepper
  • The celery:
  • 2 bunches Celery
  • 1 tablespoon Extra-virgin olive oil
  • 1 Carrot, peeled, trimmed and quartered
  • 1 Turnip, peeled, trimmed and quartered
  • Salt and freshly Ground White pepper
  • 2½ cups homemade unsalted Chicken stock or store-bought low-sodium Chicken broth
Method
  1. The celery root: Put the milk, 4 cups water, the coarse salt, celery root and potatoes in a medium saucepan and bring to a boil over medium heat. Lower the heat and cook at a simmer until the vegetables can be easily pierced with the point of a knife, 20 to 25 minutes. Drain the vegetables and return them to the pan
  2. Put the pot back over low heat and toss the vegetables around in the pot just enough to cook off their excess moisture; transfer the vegetables to the work bowl of a food processor Add the butter and process – taking care not to overwork the mixture – just until the purée is smooth and creamy. Season with salt and pepper. Keep the purée warm in the top of a double boiler over simmering water (The purée can be made up to 6 hours ahead. Cool it, cover it with plastic wrap, pressing the wrap against the purée, and refrigerate. When you’re ready to serve, rewarm the purée in the top of a double boiler over simmering water.)
  3. The celery: Trim the bottom of each head of celery - but make certain the stalks remain together - then, measure 4 to 5 inches up from the bottom and cut the celery top off at that point (you’ll be using the bottom part). Remove and discard the 3 or 4 tough outer stalks. Run a vegetable peeler over the exterior of the outer celery stalks to remove the stringy part of the vegetable, then cut each bunch of celery lengthwise into quarters. Keep close at hand.
  4. Warm the oil in a large sauté pan or skillet over medium heat. Add the carrots, turnips and celery quarters, season with salt and pepper, and cook, without coloring the vegetables, 3 minutes. Pour in the stock and bring to the boil. Adjust the heat so that the stock simmers steadily and cook the vegetables for about 25 minutes, or until they can be pierced easily with the point of a knife. When the vegetables are tender, the liquid should be just about gone, so that you should have tender vegetables lightly glazed with the stock. Remove and discard the carrots and turnips and serve the celery immediately. (If it’s more convenient, you can make the celery up to 6 hours ahead, chill it and then rewarm it gently at serving time.)
  5. To serve: Serve the duo as a duo, choosing a large heated platter and spooning the purée onto one half, the glazed celery onto the other, or serve with Short Ribs Braised in Red Wine.

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