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Under 30 Minutes

Under 30 Minutes

Celery Root and Potato Puree

  • prep: 5 mins
    total time: 30 mins
  • servings: 4

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Ingredients

  • 1 medium celery root (also called celeriac; about 14 ounces), peeled and cut into 1/2-inch dice
  • 1 fresh thyme sprig, plus more for garnish
  • 1 garlic clove, crushed
  • Coarse salt and freshly ground pepper
  • 1 small russet potato (about 9 ounces), peeled and cut into 1/2-inch dice
  • 1/4 cup whole milk
  • 2 tablespoons unsalted butter, plus more for serving

Directions

  1. Step 1

    Put celery root, thyme sprig, and garlic into a small saucepan. Cover with cold water by 1 inch. Bring to a boil. Reduce heat; add 2 teaspoons salt and the potato. Simmer until vegetables are very soft, about 10 minutes.

  2. Step 2

    Drain; discard thyme sprig. Transfer vegetable mixture to a food processor. Add milk and butter, and process until just pureed. Season with salt and pepper. Garnish with thyme. Serve with a pat of butter.

Source
Martha Stewart Living, March 2007

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