Ingredients

The following ingredients have 4 Servings
  • 3/4 pound celeriac (celery root)
  • 1 quart milk
  • Salt and pepper
  • 1/2 cup rice
  • 2 tablespoons crème fraîche or heavy cream

Instruction

  • Peel celeriac and cut into cubes. Place celeriac pieces into a saucepan and add milk, salt, and pepper.
  • Bring the liquid to a boil over high heat, and add the rice. Stir for one minute. Lower the heat, partially cover the pan, and simmer for 20 minutes.
  • Once the rice and celeriac are cooked, pour them into a colander. Save their cooking liquid in a bowl.
  • Place rice and celeriac in a blender or food processor, add 1 tablespoon of cream, and blend for 3 minutes. Add remaining cream as vegetables are being blended.
  • To thin the purée, add a bit of the reserved cooking liquid (approximately 3/8 cup), and blend for another minute. Taste for salt and pepper. (Note: You can save and freeze any remaining cooking liquid to add to soup.)
  • If not served immediately, keep warm in a bain marie or double boiler, or reheat over very low heat before serving.