Celery Root Puree

Name: Celery Root Puree
Ingredients: 1 celery root (about 1 1/2 pounds)peeled, trimmed and cut into 1-inch cubes; 1 or 2 small baking potatoes (about 4 ounces), peeled and cut into 1-inch cubes; 1 teaspoon salt; 1/2 cup heavy cream; 2 tablespoons unsalted butter; White pepper, freshly ground

6 ingredients

6 steps

Ingredients

1 celery root (about 1 1/2 pounds)peeled, trimmed and cut into 1-inch cubes
1 or 2 small baking potatoes (about 4 ounces), peeled and cut into 1-inch cubes
1 teaspoon salt
1/2 cup heavy cream
2 tablespoons unsalted butter
White pepper, freshly ground

Directions

1

Place the celery root and potato in a medium saucepan and cover with cold water.
2

Season with salt and cook until soft, 15 to 20 minutes.
3

Drain the water and return the celery root and potato to the pan.
4

Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until most of the cream has been absorbed, about 10 minutes.
5

Remove from the heat, stir in the butter and season with salt and pepper.
6

Puree the celery root and potato and any liquid in a food mill, return to the pan and keep warm over simmering water until serving time.