For the “holiday” earlier in the week, we went to a restaurant at the top of Anchorage’s timelessly classic hotel. Most adults are well behaved in general, and particularly so when dressed up at a nice restaurant. The two of us, however, made feeding fish faces across the table and tried to stick our tongues out in one direction while our eyes looked the other (much harder than you would guess). Precious, I know.
Despite our fancy clothes and (im)mature behavior, our dinner was incredible. The highlight for me was the celery root puree that served as the foundation for my proteins. Perfectly light yet deliciously creamy; crunchy peas and tender leeks incorporated into the obliterated celery root. We paired our puree with kung pao salmon and spicy stir fried bok choy and brocollini (to be discussed in later posts). The highlight was the celery root puree. It was tasty–so tasty that I had to make it myself.
Celery Root Puree:
- 1-2 tablespoons unsalted butter
- 1 bulb celery root, peeled and cubed
- 2 leeks, thinly sliced
- 1-2 cloves of garlic, finely chopped
- 6 cups fat free milk
- 2ish tablespoons flour
- 1 1/2 cups peas (we used frozen peas and thawed them)
- salt and pepper to taste
- Melt the butter in a large skillet. Add the leeks and garlic and cook on medium until the leeks are translucent and tender.
- Add the celery root and cook for 4-5 minutes, making sure the celery root does not burn or brown.
- Add 3 cups of milk and simmer until the celery root is tender, about 30 minutes.
- In another saucepan, bring the remaining three cups of milk to a simmer. Reduce the milk by half, stirring frequently to ensure it does not scorch. Add flour and whisk into the milk.
- Transfer both mixtures to a blender and obliterate until the consistency of your liking. Return the puree to the skillet and keep warm on low.
- Add the peas and salt and pepper to taste. (Next time we are going to add cayenne.)
- Smother whatever you want in the puree. You won’t be disappointed.