Celery Root and Potato Puree (Knolselder En Aardappel Puree)(Puree De Celeri-Rave Et Pommes De Terre)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 celery root (celeriac, about 1-1/4 pounds), peeled and cubed 3 medium Idaho or russet baking potatoes, peeled and cubed 1 cup milk
1 tabespoon salt, plus additional to taste 3 to 4 tablespoons unsalted butter, at room temperature 3 tablespoons heavy (or whipping) cream or additional milk
freshly ground black pepper to taste pinch of freshly grated nutmeg



1 In a large saucepan, combine the celery root, potatoes, 1 cup milk, 1 tablespoon salt, and enough cold water to cover the vegetables. Cover partially and cook over medium heat until the potatoes and celery root are tender, about 30 minutes. Drain.
2 Press the celery root and potatoes through a food mill or potato ricer into a large mixing bowl. Use a wooden spoon to beat in the butter and cream. Beat until the mixture is very light and fluffy. Season generously with salt, pepper, and nutmeg. The puree can be kept warm in 150 F oven for up to 2 hours.

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