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Celery Puree, Preserved

A preserved puree made from celery and celery roots, butter, and salt, canned and boiled in a water bath.

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

  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.

Puree and can

  1. Rub the mixture through a fine sieve.

  2. Transfer the puree into pint-sized cans.

  3. 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
Provides the main body and vegetable flavor of the puree.
Celery roots
Add a denser texture and a deeper, earthy celery flavor to the puree.
Butter
Adds fat for a smoother mouthfeel and richer flavor in the puree.

The step that matters

Rub the mixture through a fine sieve. Cooked celery contains fibrous strands that stay coarse unless pressed through a fine sieve, so skipping or rushing this step leaves a grainy rather than smooth puree.

“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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