I tried making potato/celery root puree like a caterer here in town does.

[melissa-dallas]

While good, it is not as silky as hers, despite having been put through a ricer. I think she also uses a lower percentage of celery root to potatoes than the approximately 1/2 & 1/2 I did. Despite all this, it IS good and I think the leftovers will make a terrific cream of potato soup with the addition of some onions sauteed in butter & some milk & half-and-half.

 

[janet-in-nc]

Maybe try a food mill with the fine blade?

 

[melissa-dallas]

I used to have one. Don't know what I've done with it.

It's probably in my closet/pantry from hell.

 

[joe]

Try cooking the celery longer, or slicing it thinner before cooking.

 

[melissa-dallas]

The recipes I saw called for pureeing in food processor. Also, the

root I bought was pretty big. First time I tried it and I'll bet the smaller, younger ones were tenderer. I'd also be willing to bet that the caterer used lots more cream & butter than I did!