Delicata Squash, Potato and Celery Root Puree

From chef Alice Waters - Alice Waters and the Cooks of Chez Panisse, 1996, HarperCollins"
  • PrepN/A |
  • TotalN/A |
  • Serves 8


    • 2 Delicata squashes (about 1 pound)
    • Olive oil
    • Salt and pepper
    • 5 sprigs fresh thyme
    • 4 cloves garlic
    • 4 russet potatoes
    • 1 medium celery root
    • 1 cup cream
    • 1 bay leaf
    • 4 tablespoons unsalted butter


Preheat oven to 375° F.

Split the squashes in half lengthwise and scrape out the seeds and pulpy fiber with a spoon. Brush the squashes with olive oil and season with salt and pepper. Put 1 sprig of the thyme and 1 clove of garlic in the cavity of each squash half, and bake on a baking sheet, cut side down, for about 40 minutes, until completely tender.

Peel the potatoes, cut them into medium chunks, and put them in a pot of salted water. Bring to a boil and simmer for about 30 minutes, until tender.

Peel the celery root, cut it into small chunks, and put them in a pot of water. Bring to a boil and simmer for about 30 minutes, until tender. In another saucepan heat the cream, the remaining sprig of thyme, the bay leaf, and the butter. Bring to a simmer, turn off the heat, and let the mixture steep.

When the potatoes are done, drain them and spread them out to dry on a baking sheet for about 10 minutes. When the celery root is done, drain it and pass it through a food mill or ricer. When the squash is done, remove it from the oven and discard the garlic and thyme. Scrape the flesh from the skin with a spoon. Put the squash, potatoes, and celery root purée through a food mill into a pot. Add more or less of the seasoned butter and cream mixture, depending on the desired consistency. Adjust the seasoning, reheat, and serve.
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