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Celery Root Puree
Nb persons: 4
Yield: 2 1/2 cups
Preparation time:
Total time:
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| Make 2 1/2 cups | |
| 1 | celery root, about 1 1/2 lbs, peeled, trimmed & cut into 1-inch cubes |
| 1-2 small | baking potatoes, about 4 oz, peeled & cut into 1-inch cubes |
| 1 tsp | salt |
| 1/2 c. | heavy cream |
| 2 Tbs | unsalted butter |
| White pepper, freshly ground | |
Place celery root & potato in a medium saucepan & cover with cold water. Season with salt & cook until soft, about 15-20 minutes.
Drain water & return celery root & potato to the pan. Pour in cream & simmer over medium heat, stirring occasionally to prevent sticking, until thickened & most of the cream is absorbed, about 10 minutes.
Remove from the heat, stir in butter & season with salt & pepper to taste. Puree in a food mill, return to the pan & keep warm over simmering water until ready to serve.
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