Sous Vide Celery Root Puree

Tired of plain, old mashed potatoes? Get creative with this easy Sous Celery Root Puree recipe. Root vegetable purees are a fantastic side for just about any fall or winter dinner — whether it’s fish, poultry or pork. Celery root is also sometimes called celeriac, and is available in most grocery stores. It has a hint of celery flavor, but when cooked in the Anova Sous Vide Precision Cooker then pureed, it produces a wonderfully creamy, earthy side dish.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 01:30

Temperature : 190F / 87.8C

Ingredients

• 1 pound celery root, peeled and cut into 1/2-inch-thick slices
• 1 cup heavy cream
• 3 tablespoons unsalted butter
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon ground white pepper, plus more to taste

Directions

1. Set the Anova Sous Vide Precision Cooker to 190°F (87°C).
2. Combine all ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 1/2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a blender or food processor. Puree until smooth.
2. Season to taste with salt and pepper. Serve.