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Broccoli, Leek and Celeriac Puree New York Times Magazine 1 small celery root (celeriac), about 1/2 lb. Juice of 1 lemon 2 slender leeks, white parts only, washed well 1 Tbsp. butter Florets cut from 1 small bunch broccoli 1/4 tsp. freshly grated nutmeg Pinch cayenne 1/4 cup light cream or half-and-half 1/4 cup chicken stock Salt and freshly ground black pepper to taste Cut the thick outer skin off the celery root. Cut the root in half, then into very thin slices. Place in a small saucepan and add the lemon juice and cold water to cover. Cover and bring to a boil, then reduce the heat and simmer until very soft, about 35 minutes. Drain well and transfer to a blender or food processor. While the celery root cooks, cut the leeks in half lengthwise, then into very thin slices. Heat the butter in a small skillet over a low flame, add the leeks and sauté very slowly until they are soft and start to brown, about 10 minutes. Spoon into the blender or food processor with the celery root. Steam the broccoli florets until very soft, 10 to 12 minutes. Drain well and add to the other vegetables. Grate in the nutmeg and add the cayenne. Add half the cream and chicken stock and start puréeing, scraping down the sides of the container. Add more cream and stock as needed to make a smooth, light pureé. If it seems too thick when the cream and stock are gone, add a bit of warm water. Taste and add more nutmeg or cayenne if you like. Season with salt and fresh pepper and serve warm. (This can be made in advance and reheated in a slow oven.) |
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