• 1 lb. celery root, peeled and cut into 2-inch pieces
  • 1 lb. pears, peeled, cored, and cut into 1-inch pieces
  • 4 tablespoons unsalted butter
  • ½ cup dry white wine
  • ¼ cup heavy cream
  • Pinch nutmeg
  • Salt
  • Freshly ground black pepper


Place the celery root in a saucepan, and cover with water. Bring to a boil. Lower the heat and simmer, covered, until tender, about 20 minutes. Drain in a colander.
Meanwhile, in a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the pears and cook, stirring, until soft, about 5 minutes. Add the wine and cook, stirring, until thick and the pears fall apart. Remove from the heat.
Return the drained celery root and pears to a food processor. Add the cream and remaining 2 tablespoons of butter and puree until smooth. Season with the nutmeg, and salt and pepper to taste.

Holiday, Side Dishes, Thanksgiving, Vegetable, Vegetarian
MacGourmet downloadCelery Root-Pear Puree. To import, drag image to your MacGourmet recipe box.





Preparation Times