No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Celery Root and Potato Puree

This easy side dish is an impressively tasteful (and uncomplicated) addition to any holiday meal.

  • prep: 10 mins
    total time: 35 mins
  • servings: 8

advertisement

advertisement

Ingredients

  • 4 pounds celery root (about 2 large), peeled and cut into 1-inch pieces
  • 1/2 pound new potatoes, peeled and cut into 1-inch pieces
  • 1 cup half-and-half
  • 4 tablespoons butter
  • Coarse salt

Cook's Note

To store, refrigerate, up to 1 day. Reheat in a heatproof bowl set over, not in, a pan of simmering water.

Directions

  1. Step 1

    Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add celery root and potatoes; reduce to a simmer, cover, and cook until tender, 15 to 20 minutes.

  2. Step 2

    Working in batches, transfer celery root, potatoes, half-and-half, and butter to a food processor; puree until smooth. Season with salt.

Source
Everyday Food, December 2008

advertisement

advertisement