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Celery Root and Potato Puree

    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
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    Everyday Food, December 2011
    • Prep Time 15 minutes
    • Total Time 40 minutes
    • Yield Serves 6
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    Ingredients

    • 1 3/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
    • 1 large celery root (about 1 3/4 pounds), peeled and cut into 1-inch pieces
    • Coarse salt and ground pepper
    • 1 cup whole milk
    • 6 tablespoons (3/4 stick) cold unsalted butter

    Directions

    1. In a large pot, bring potatoes and celery root to a boil in salted water. Reduce to a rapid simmer and cook until vegetables are tender when pierced with a knife, about 15 minutes; drain and transfer vegetables to a food processor. Add milk and butter. Puree until smooth, scraping down side as needed. Season with salt and pepper and transfer to a serving dish. Serve warm.

    Cook's Note

    Try This: Thin the puree with some warm milk or low-sodium broth for a silky, satisfying soup.

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