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Cooking watery or fibrous root vegetables like celery roots, turnips, carrots, rutabagas, and beets with a little white rice before pureeing them insures they will be exceptionally creamy and have a ...

2 large celery roots (about 2 1/2 pounds total), peeled, cut into 2-inch cubes 1 medium russet potato (about 10 ounces), peeled, cut into 2-inch cubes Bring milk, vegetable broth, and salt just to ...

Peel the celery root and cut into roughly 1-inch cubes. Place in a pot with tall sides and pour the cream over the top to cover completely. Add the thyme and cook slowly over medium heat until the ...

In a cheesecloth, combine the garlic, sage, and thyme and tie with kitchen twine to close. Place in a medium saucepan with celery root and enough milk to cover. Bring to a simmer over medium heat and ...

Like just about everybody else, I love mashed potatoes. However, I consider them "special occasion" food, owing to their copious amounts of butter, cheese and cream. At other times, I often just puree ...

To prepare the celery root puree with cream, brush the celery root with a brush to remove any excess dirt on the outer surface (1); peel it with a knife (2), then cut it into chunks (3). Place a large ...

White celery 1 Extra virgin olive oil q.b. Fine salt q.b. Black pepper q.b. To prepare the capon roulade with celery root ...

The food mill is a throwback. It may be mechanical and it may be marvelous, but it is resolutely un-modern. It’s not quite as basic as a mortar and pestle, but it’s not far behind. There are only ...

On a hill just outside the Gold Rush town of Nevada City, Calif., about an hour northeast of Sacramento, stands a sweet 1890s Victorian farmhouse surrounded by several acres of venerable-looking ...