Celery Puree

By á-172

Celery Puree makes a great side dish and is a worthy competitor of mashed potatoes.

Ingredients

• 2 pounds celery root, peeled and cut into 1⁄2-inch dice (about 1 large)
• 6 ounce Russet potato, peeled and cut into 1⁄2-inch dice (about 1 large)
• 3 cups chicken stock or water, plus more as needed
• 4 tablespoons (1⁄2 stick) unsalted butter
• 6 tablespoons heavy cream
• Salt and freshly ground pepper, to taste
• 1 to 2 tablespoons fresh chives, chopped
• Truffle oil for drizzling (optional)

Details

Servings 4

Preparation

Step 1

In a saucepan over high heat, combine the celery root and potato with stock to cover by 1 to 2 inches. Cover and bring to a boil over high heat, then reduce the heat to medium-high and cook at a rolling boil until the vegetables are tender, 10 to 15 minutes, adding more stock if needed to keep the vegetables immersed. Drain the vegetables, reserving the stock for soup or a sauce, if desired. Pass the vegetables through a ricer or a food mill fitted with the fine disk.

Return the puree to the pan, place over very low heat and add the butter, beating it into the hot vegetables with a wooden spoon. Add the cream and stir to combine. Season with salt and pepper.

Transfer the puree to a serving dish, sprinkle with the chives and drizzle with truffle oil. Serve immediately.