From the blog For Love of the Table
3 T. unsalted butter
1 medium celery root—about 3/4 to 1 lb., peeled, halved and thinly sliced
Salt
Whole milk (about 1/2 to 2/3 cup), gently warmed until steaming hot
1 lb. potatoes (Yukon Gold, Yellow Finn or Idaho Russets), peeled and cut into large chunks
2 T. unsalted butter, room temperature
In a wide, heavy-bottomed saucepan, melt 3 T. butter over medium-low heat. Add the celery root along with a pinch of salt and toss to coat the celery root in the butter. Cover tightly and cook until quite soft—about 12 to 15 minutes—stirring now and then. Lower the heat if the celery root starts to brown. Purée in the blender or food processor. The blender will give a more silky purée, but you will need to add milk as you blend.
While the celery root cooks, place the potatoes in a saucepan and cover with salted water. Bring to a boil, reduce the heat and cook at a gentle simmer until just tender. Drain. Pass through a ricer or food mill and return to the pot. Fold in 2 T. of butter and the reserved celery root purée. Adjust the consistency of the purée with warm milk. Season to taste with salt & pepper. Serves 4.
(Recipe from The Art of Simple Food
by Alice Waters)
http://www.forloveofthetable.com/2011/03/celeriac-and-potato-puree.html
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