Celery Root and Potato Puree

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

  • Prep:
  • Total Time:
  • Servings: 8
Celery Root and Potato Puree

Source: Everyday Food, December 2008

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

Directions

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

Cook's Notes

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

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