Celery Root and Potato Puree
By
Marsha Gardner
@mrdick1950
1
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.
Rating:
★★★★★ 1 vote
Serves:
6-8
Cook:
30 Min
Ingredients
- 2 lb
- celery root (celeriac), peeled and cubed
- 4 medium
- potatoes, peeled and cubed
- 1 c
- milk
- 1 Tbsp
- kosher salt
- 5-6 Tbsp
- butter, unsalted, room temperature
- 4 Tbsp
- heavy cream
- freshly ground black pepper
- pinch
- freshly grated nutmeg
Step-By-Step
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.
Cover partially and cook over medium heat until the potatoes and celery root are tender, about 30 minutes. Drain.
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.
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.
About Celery Root and Potato Puree
Course/Dish: Vegetables, Potatoes
Dietary Needs: Vegetarian
