Baked Puree of Celeriac

Name: Baked Puree of Celeriac
Yield: 6 portions
Ingredients: 2 tablespoons sugar; ½ cup Berta’s Chicken Stock or canned broth; ½ cup Berta’s Chicken Stock or canned broth; 2 to 2¼ pounds celeriac (celery root), peeled and coarsely chopped; 2 to 2¼ pounds celeriac (celery root), peeled and coarsely chopped; 4 large half-ripe pears; 6 tablespoons water; 6 tablespoons fresh lemon juice; 2 teaspoons Chopped fresh Italian (flat-leaf) parsley; 4 tablespoons (½ stick) unsalted butter; Freshly ground black pepper, to taste; 1 teaspoon ground cardamom

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Roasting the celeriac adds a glorious nutty flavor to this purée, making it just the right accompaniment to roasted game birds and all preparations of venison.

Ingredients

6 tablespoons fresh lemon juice
6 tablespoons water
4 large

Side dish
Gluten-free

Method

Preheat the oven to 375°F
Mix the lemon juice and water together in a medium-size bowl.
Peel, core, and cut the pears into eighths. Place them in the acidulated water, add the celeriac, and toss well.
Drain the pears and celeriac, r