celery root and potato puree
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My son's roommate from Belgium brought this dish to our Thanksgiving dinner to share with us. It was a big hit and all the years that he was a the University he made sure he brought it to all our holiday meals. It has become a regular on our holiday menu even though Lance has long gone back to Belgium.
(1)
yield
6 -8
cook time
30 Min
Ingredients For celery root and potato puree
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2 lbcelery root (celeriac), peeled and cubed
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4 mdpotatoes, peeled and cubed
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1 cmilk
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1 Tbspkosher salt
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5-6 Tbspbutter, unsalted, room temperature
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4 Tbspheavy cream
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freshly ground black pepper
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pinchfreshly grated nutmeg
How To Make celery root and potato puree
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1In a large saucepan, combine the celery root, potatoes, 1 cup milk, 1 tablespoon salt, and enough cold water to cover the vegetables. Cover partially and cook over medium heat until the potatoes and celery root are tender, about 30 minutes. Drain.
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2Press the celery root and potatoes through a food mill or potato ricer into a large mixing bowl. Use a wooden spoon to beat in the butter and cream. Beat until the mixture is very light and fluffy. Season generously with salt, pepper, and nutmeg. The puree can be kept warm in 150 F oven for up to 2 hours.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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