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Celery Root and Potato Puree

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    Martha Stewart Living, March 2007
    • Prep Time 5 minutes
    • Total Time 30 minutes
    • Yield Serves 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. 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. 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.

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