Sous Vide Celery Root Puree

(19)

Emily Farris and Jeff Akin

Kansas City, Missouri

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

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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.
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Ingredients for 4

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 190°F (87°C).

  • Step 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

    • Step 0

      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.

    • Step 1

      Season to taste with salt and pepper. Serve.

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190 F / 87.8 C Recipe Temp
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