Best Kohlrabi And Celery Root Purée Recipes

CELERY ROOT, KOHLRABI, AND APPLE PURéE

Celery Root, Kohlrabi, and Apple Purée image

Provided by Sarah Dickerman

Categories Potato Side Thanksgiving Vegetarian Low Cal Low Sodium Dinner Apple Celery Fall Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

Ingredients

2 pounds celery root (celeriac), peeled, cut into 3/4" cubes
Kosher salt
1 1/2 pounds kohlrabi, peeled, cut into 1/2" cubes
1 pound russet potatoes, peeled, cut into 1" cubes
1 Granny Smith apple (1/2 pound), peeled, cored, cut into 1" cubes
2 tablespoons (1/4 stick) unsalted butter
Freshly ground black pepper
Fresh chervil sprigs
Special Equipment
A potato ricer or food mill

Steps:

Add celery root to a large pot of boiling salted water. Reduce heat to medium-low and simmer until tender, 11-13 minutes. Using a slotted spoon, transfer celery root to a large bowl. Return water to a boil; repeat with kohlrabi, then potatoes, cooking each separately until tender, 14-16 minutes for kohlrabi and 10-12 minutes for potatoes; add to bowl with celery root.
Meanwhile, bring apple and 2 tablespoons water to a boil in a small saucepan. Cover and cook over medium-high heat, stirring occasionally, until apple falls apart, 6-8 minutes, adding water by tablespoonfuls if dry.
Working in batches, pass celery root, kohlrabi, potatoes, and apple through a potato ricer into a large bowl. Pass mixture through ricer again if a smoother texture is desired. Stir in butter. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to a microwave-safe bowl, cover, and chill. Rewarm in microwave in 30-second intervals until heated through. Transfer to a large serving bowl. Garnish with chervil sprigs.

KOHLRABI AND CELERY ROOT PURéE

Kohlrabi and Celery Root Purée image

This simple combination tastes so good to me, it hardly needs embellishment. The butter is optional. If you miss old-fashioned buttery mashed potatoes, let this be a stand-in.

Provided by Martha Rose Shulman

Categories weekday, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1/4 pound Yukon gold potatoes (1 medium), peeled and diced
1 pound kohlrabi, peeled and cut into large pieces
1 large celery root, about 1 pound, peeled and cut into large pieces
1 to 2 tablespoons plain yogurt (to taste)
1 tablespoon butter (optional)
Salt and freshly ground pepper to taste

Steps:

Place the potatoes, kohlrabi and celery root in a steamer above 2 inches of boiling water. Cover and steam 15 to 20 minutes, until tender.
Drain, cover tightly and allow to sit for 5 minutes, to steam and dry out. Mash with a potato masher or through a food mill fitted with a medium screen. Add the yogurt and the butter and mix together until incorporated. Season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 66, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 405 milligrams, Sugar 3 grams