Celery Root Puree Recipe

Name: Celery Root Puree Recipe
Ingredients: 3 cups whole milk (water may be substituted); 1 1/2 cups water; 2 teaspoons kosher salt, plus more as needed; 2 pounds celery root, also known as celeriac (about 3 small); 12 ounces Yukon Gold potatoes (about 4 medium); 6 tablespoons unsalted butter (3/4 stick), at room temperature; Freshly ground white pepper

7 ingredients

8 steps

Ingredients

3 cups whole milk (water may be substituted)
1 1/2 cups water
2 teaspoons kosher salt, plus more as needed
2 pounds celery root, also known as celeriac (about 3 small)
12 ounces Yukon Gold potatoes (about 4 medium)
6 tablespoons unsalted butter (3/4 stick), at room temperature
Freshly ground white pepper

Directions

1

Place milk, water, and salt in a large saucepan.
2

Peel celery root and potatoes, cut into 1-1/2-inch cubes, and immediately drop into the pot of milk and water.
3

Cover and bring to a boil over high heat.
4

Uncover, reduce heat to medium low, and cook at a lively simmer until potatoes can be easily pierced with a sharp knife and celery root starts to break up, about 17 to 20 minutes.
5

Drain mixture through a colander.
6

Transfer to the bowl of a food processor fitted with a blade attachment.
7

Add butter and process to a smooth puree, stopping to scrape down the sides of the bowl as needed, about 3 minutes from start to finish.
8

Taste and season with salt and white pepper as needed.