Celery Root and Potato Puree

Name: Celery Root and Potato Puree
Cook time: 30 min
Total time: 30 min
Yield: 6-8
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

By Marsha Gardner
@mrdick1950

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 vote5

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
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How to Make Celery Root and Potato Puree

Step-by-Step

In 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.
Press 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.

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