I highlighted chef Anne Burrell’s short ribs recipe in my previous post. In it the chef paired the wonderful braised short ribs with a celery root and potato puree side dish and a salad. Aha! The puree piqued my interest. It involved another vegetable I had never tasted or cooked but wondered about before: celery root. I followed the recipe with a couple of tweaks: reduced the amount of heavy cream from 1 1/2 cups to 1 cup and two pats of butter to one. Jeff and I also used a fine mesh strainer instead of a food mill, which worked out perfectly. Incorporating celery root provided a subtle celery aroma and a little more complexity to the potato dish. The root vegetable did not overpower but it definitely enhanced fresh flavor. The combination made me want to say goodbye forever to the traditional thick and buttery mashed potato. I was sold!
Radicchio, Arugula, and Heart of Palm Salad
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