Recipes

Celery cream

John Amato

Chef

Little Jack’s Tavern

Charleston
S.C.
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Yield: 
1 qt
Ingredients: 
1/2
c
Onion, medium dice
2
tsp
Garlic, chopped
2
Oz
Butter
1
tsp
Thyme leaves, picked
11/2
tsp
Salt
3
c
Celery root, peeled, medium dice
1/4
c
White wine
1/3
c
Chicken stock
11/2
c
Heavy cream
1/4
c
Parmesan, grated
1

In a pot that is large enough to hold all ingredients, sweat onion and garlic in butter until soft and translucent. Add thyme, salt and celery root and continue to cook over low heat for 5 minutes. Add wine, stock and cream and cook on low until celery root is very tender, about 20 minutes. Remove pot from heat and add Parmesan. Blend until completely smooth and reserve until needed.

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