Celery Root Purée with Toasted Hazelnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Celery root and potatoes are a mash made in heaven. Transfer cubed potatoes and celery root to a bowl of water as soon as you cut them to keep them from turning brown. Ingredients:
3 pounds celery root, peeled, cut into 1/2 cubes |
3 pounds russet potatoes, peeled, cut into 1 cubes |
kosher salt |
2/3 cup heavy cream |
2/3 cup whole milk |
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 cubes |
freshly ground black pepper |
1 tablespoon good-quality hazelnut oil |
1/4 cup coarsely chopped toasted hazelnuts |
Directions:
1. Place celery root and potatoes in a large heavy pot. Add cold water to cover; season with salt. Bring to a boil over medium-high heat. Reduce heat; simmer until vegetables can be pierced with a fork, 20-25 minutes.
2. Drain vegetables well. Pass vegetables through food mill or potato ricer into same pot.
3. Meanwhile, bring cream and milk just to a simmer in a medium saucepan; remove from heat. Stir vegetable purée constantly over medium-low heat until excess moisture evaporates, about 2 minutes.
4. Stir butter into purée a few pieces at a time, blending between additions. Remove from heat; slowly fold in cream mixture until a smooth purée forms. Season to taste with salt and pepper. DO AHEAD: Purée can be made 1 day ahead. Cover; chill. Rewarm in a microwave or in a heatproof bowl set over a large pot of simmering water.
5. Strain hot purée through a medium-mesh sieve into a serving bowl (this makes the texture especially smooth and creamy). Drizzle with oil; scatter hazelnuts over.
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