Celery Root Purée with Toasted Hazelnuts

By danyell923

Recipes & Menus | recipes

Celery Root Purée with Toasted Hazelnuts
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.

8-10 servings

Recipe by Suzanne Goin

Photograph by Michael Graydon + Nikole Herriott

November 2012

Ingredients

• 3 pounds celery root, peeled, cut into 1/2-inch cubes
• 3 pounds russet potatoes, peeled, cut into 1-inch 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-inch cubes
• Freshly ground black pepper
• 1 tablespoon good-quality hazelnut oil
• 1/4 cup coarsely chopped toasted hazelnuts

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 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.

Drain vegetables well. Pass vegetables through food mill or potato ricer into same pot.

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.

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.

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.