Potato and Celery Root Puree with Glazed Cranberries Recipe

Name: Potato and Celery Root Puree with Glazed Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar; 1 cup fresh cranberries; 2 1/2 pounds celery root (about 3), peeled and cut into large dice; 2 1/2 pounds Idaho potatoes (about 6), peeled and cut into large dice; 1 tablespoon coarse (kosher) salt; 1 medium garlic clove; 1 cup milk; 4 tablespoons unsalted butter; 1 1/2 teaspoons table salt; 1/4 teaspoon freshly ground pepper

Servings: persons

1/2 cup sugar
1 cup fresh cranberries
2 1/2 pounds celery root (about 3), peeled and cut into large dice
2 1/2 pounds Idaho potatoes (about 6), peeled and cut into large dice
1 tablespoon coarse (kosher) salt
1 medium garlic clove
1 cup milk
4 tablespoons unsalted butter
1 1/2 teaspoons table salt
1/4 teaspoon freshly ground pepper

1
In a medium saucepan, combine the sugar with 1/2 cup of water and bring to a boil over high heat.
2
Boil for 5 minutes, then add the cranberries and lower the heat to moderate.
3
Simmer without stirring until the cranberries pop and the syrup reduces slightly, about 5 minutes.
4
Set aside.
5
In a large pot or dutch oven, combine the celery root, potatoes, coarse salt and garlic.
6
Cover generously with cold water, bring to a boil over high heat and cook until tender, about 20 minutes.
7
Drain well.
8
Transfer the vegetables to a food mill or a ricer and puree, adding the milk, butter, table salt and pepper as you go along.
9
Alternatively, mash with a potato masher.
10
To serve, reheat the cranberries in their syrup.
11
Mound the puree on a platter or individual plates and make a well in the center.
12
Spoon some of the cranberries and their syrup into the well.
13
Serve the remaining cranberries and syrup alongside.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup sugar, 1 cup fresh cranberries, 2 1/2 pounds celery root (about 3), peeled and cut into large dice, 2 1/2 pounds Idaho potatoes (about 6), peeled and cut into large dice, and more.

Yes, Potato and Celery Root Puree with Glazed Cranberries falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato and Celery Root Puree with Glazed Cranberries

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