Potato and Celery Root Purée |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you plan on preparing this side dish the day before serving, reserve 1/4 cup of the cooking liquid and add it to the puree when reheating it. Ingredients:
1 1 1/4-pound celery root (celeriac), peeled, cut into 1-inch pieces |
1 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces |
salt |
1/4 cup whipping cream |
2 tablespoons (1/4 stick) butter |
celery salt |
Directions:
1. Place celery root and potatoes in large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid. Return vegetables to same saucepan. Add cream and butter and mash until almost smooth. Season with celery salt and pepper. (Can be prepared 1 day ahead. Cover puree and cooking liquid separately and refrigerate. Stir puree over medium heat until heated through, adding reserved cooking liquid if mixture is dry.)
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