Recipes / Celery

Celery Puree

1 pound celery, peeled and cut across into 1/4-inch pieces (about 2 cups)
2 tablespoons chopped celery leaves
1 floury potato, cooked, peeled and riced
1/2 cup heavy cream
3 tablespoons unsalted butter, softened
Salt and pepper, to taste

Steam celery over boiling water over medium heat, for 7 minutes or until very tender. Transfer to a food processor. Add celery leaves, potato, cream and butter and process until well combined. Season to taste.

Makes 1 1/2 cups.

From “Vegetable Love,” Barbara Kafka, Artisan 2005.

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