{ Curtis Stone}

Whats
for
Dinner?
Delicious Recipes for a Busy Life
Photographs by Quentin Bacon

B A L L A NTINE

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B OO K S

NE W

YOR K

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2/15/13 6:04 PM

Celery Root Puree

Celery root (also called celeriac) is a rather unassuming vegetable, but underneath its knobbly beige exterior is
beautiful creamy white flesh that tastes like a cross between potato and celery. Pureed, it makes a delicious side
dish to meats and poultry.
serves 8
Pr ep Time: 10 minutes
Co oki ng Time: 40 minutes
M ake-A h ead: Can be made up to 1 day ahead,
cooled, covered, and refrigerated; reheat over low heat.

2 tablespoons unsalted butter

3 pounds celery root, peeled and cut into
1-inch cubes
3 cups whole milk
V cup coarsely chopped shallots
1V teaspoons kosher salt

root, milk, cream, shallots, and salt and bring to a gentle simmer. Reduce the
heat to medium-low and simmer very gently, uncovered, stirring occasionally,
for about 35 minutes, or until the celery root is tender enough to mash with a
spoon.

2 Working in batches, using a slotted spoon, transfer the celery root and shallots

to a blender (preferably a high-powered one) and blend until smooth, adding

enough of the cooking liquid to form a very thick, creamy, and completely
smooth puree.

Slow-C ooked Carrots and Shallots

To coax out the sweetness from the carrots and shallots, cook them slowly in a skillet, without any parboiling
first. I add a little sherry vinegar at the end to brighten the flavor.

176

Dinner Party Saturdays

1 cup heavy cream

1 In a large heavy saucepan, melt the butter over medium heat. Add the celery

serves 8
Pr ep Time: 10 minutes
Co oki ng Time: 35 minutes
M ake-Ah ead: The vegetables can be made up to 2 hours ahead and set aside
at room temperature; reheat over low heat.

2 tablespoons olive oil

1X pounds carrots, cut into 1 -inch pieces
4 large shallots (about 7 ounces total), halved
lengthwise
1V teaspoons coarsely chopped fresh thyme
1 tablespoon sherry vinegar
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper

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1 Heat a large heavy skillet over medium heat. Add the olive oil, then add the

carrots in a single layer and cook, without stirring, for about 10 minutes, or
until they are golden brown on the bottom. Stir in the shallots and cook, stirring occasionally, for about 20 minutes, or until the carrots are caramelized
and fi
rm-tender.

2 Stir in the thyme, add the vinegar, and simmer for about 1 minute, or until

evaporated. Add the butter and toss until the butter melts and coats the vegetables. Season to taste with salt and pepper.

2/15/13 6:04 PM

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