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Celery Puree, Preserved

A preserved puree made from celery and celery roots, butter, and salt, canned and boiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Celery and butter are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Celery Puree, Preserved

Ingredients

Directions

Prepare and cook

  1. Slice the celery and celery roots into small pieces.

  2. Place them in a saucepan and cover with boiling water.

  3. Add the butter and salt, then cover the saucepan.

  4. Cook until tender.

Can

  1. Rub the mixture through a fine sieve into pint cans.

  2. Seal the cans and boil them in a hot water bath for 1.5 hours.

Serve

  1. To serve, finish with Allemande or cream sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + buttertop 25% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Celery
Forms the main body of the puree and gives it its characteristic flavor.
Celery roots
Add body and a mild, earthy flavor to the puree.
Butter
Adds fat for a smoother, richer texture and mouthfeel.

The step that matters

Sealing and boiling the cans. Heat has to penetrate the puree throughout the jar for the full time. Cans sealed properly and held in the hot water bath for the whole 1.5 hours keep the puree safe to store.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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