Celeriac Purée

5 ingredients
2 steps

Ingredients

  • 3 cups chopped leek
  • 1 pound peeled baking potato, cut into 2-inch pieces (about 3 cups)
  • 1 pound celeriac (celery root), peeled and chopped (about 3 cups)
  • 2 tablespoons butter
  • 1/4 teaspoon salt

Directions

  1. 1
    Place the leek, potato, and celeriac in a stockpot; cover with water. Bring to a boil; cook 30 minutes or until very tender. Drain.
  2. 2
    Place the leek mixture in a blender or food processor; process until smooth. Stir in butter and salt.

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