Carrot & Celery Root Purée

Please note that the full access to this content needs a subscription:  please sign up.

Smooth, healthy & 😋

This recipe is a protected and only available for paid members. To obtain the full step by step recipe and detailed ingredients list, please sign up.

Preview the recipe

Celery Root Purée

• We start by preparing the celery root, peeling it and cutting it into chunks before soaking it in water. Then, we move on to sautéing a fragrant mixture of garlic, onion, fennel seeds, thyme, and peppercorns to build a flavorful base for our soup. The addition of Pernod brings a touch of sophistication and depth to the dish. The final step of blending the ingredients into a smooth puree and adding a touch of cream to enrich the texture.

Gingered Carrot Purée

• Scrub carrots under warm water and chop. Heat up a large pot, add the fat and sauté onions, ginger, crushed garlic, thyme and peppercorn for about 8 minutes, on medium high heat. Add the chopped carrots and cook for 5 minutes more. Add carrot juice and stock and bring to a boil, cover and cook for 10 minutes on low heat. Remove the lid and continue to cook for 20 minutes. Turn off the heat, and let sit for 10 minutes. Discard herbs. Blend the mixture with half of its cooking liquid – add more if needed. Pass through a sieve. Season to taste. To turn this gingered carrot puree into a soup, readjust the consistency with the remaining cooking liquid adding more carrot juice, stock or water. Reheat and blend soup right before serving.

Storage

• Purees or soups can be refrigerated up to 4 days, or kept frozen for weeks. Rewarm and blend before serving.

Ready to discover this recipe? You're only 1 step away.

This recipe is only accessible to registered members!

Create your account to access all recipes and content of my website.

Join us now and enjoy more 800 recipes (Mostly French with European Influences, American Classics and Asian fusion)

Sign up now

Already register? Sign in