Celery Root and Potato Puree with Brown Butter and Crispy Sage
Make Celery Root and Potato Puree with Brown Butter and Crispy Sage, an American dinner recipe with celery root, Yukon Gold potatoes, unsalted butter. It has about 45 min, about 280 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
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Celery Root and Potato Puree with Brown Butter and Crispy Sage is an American dinner recipe that takes about 45 min, makes 8 servings, has about 280 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonCelery Root and Potato Puree with Brown Butter and Crispy Sage ingredients
- 1.5 lbs, peeled and cut into celery root
- 1.5 lbs, peeled and cut into Yukon Gold potatoes
- 6 tbsp unsalted butter
- 15 small to medium fresh sage leaves
- 0.75 cup heavy cream
- 1 tsp, or to taste kosher salt
- 0.25 tsp, or to taste white pepper
How to make Celery Root and Potato Puree with Brown Butter and Crispy Sage
- Prepare vegetables: In a large pot, combine the 1.5 pounds peeled and cubed celery root and 1.5 pounds peeled and cubed Yukon Gold potatoes. Cover with cold water by about 1 inch and add 1 teaspoon of salt to the water.
- Cook until tender: Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer gently for 20-25 minutes, or until both the celery root and potatoes are very tender when pierced with a fork.
- Drain and mash: Drain the cooked vegetables thoroughly in a colander, letting them sit for a few minutes to steam dry. Return the hot vegetables to the empty pot or transfer them to a large bowl. Using a potato masher, ricer, or food mill, mash or rice the vegetables until smooth, ensuring no lumps remain.
- Brown butter with sage: While the vegetables are cooking, melt 4 tablespoons of unsalted butter in a small saucepan over medium heat. Add the 15 fresh sage leaves and cook for 3-5 minutes, swirling occasionally, until the butter turns a rich golden-brown and the sage leaves are crispy. Be careful not to burn the butter.
- Infuse cream: In another small saucepan, gently warm the 0.75 cup heavy cream with the remaining 2 tablespoons of unsalted butter until just simmering. Do not boil.
- Combine and season: Pour the warm heavy cream and melted butter mixture into the mashed celery root and potatoes. Stir vigorously until the puree is smooth and creamy. Season with 1 teaspoon kosher salt and 0.25 teaspoon white pepper, tasting and adjusting as needed.
- Serve: Spoon the celery root and potato puree into a serving dish. Drizzle generously with the warm brown butter and crispy sage leaves before serving immediately.
Celery Root and Potato Puree with Brown Butter and Crispy Sage FAQ
How do I make Celery Root and Potato Puree with Brown Butter and Crispy Sage?
Make Celery Root and Potato Puree with Brown Butter and Crispy Sage by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Celery Root and Potato Puree with Brown Butter and Crispy Sage?
The main ingredients include celery root, Yukon Gold potatoes, unsalted butter, fresh sage leaves, heavy cream. The full ingredient list is included on this page.
How long does Celery Root and Potato Puree with Brown Butter and Crispy Sage take?
This recipe takes about 45 min, depending on prep speed and kitchen equipment.
How many calories are in Celery Root and Potato Puree with Brown Butter and Crispy Sage?
Recipe Genius estimates about 280 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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