Celery Root Purée

Name: Celery Root Purée
Ingredients: 3 cups whole milk; 3 cups water; 1 tablespoon salt; 2 large celery roots (about 2 1/2 pounds total), peeled, cut into 2-inch cubes; 1 medium russet potato (about 10 ounces), peeled, cut into 2-inch cubes; 1 small onion, peeled, quartered; 5 tablespoons butter, cut into 5 pieces; Ground white pepper; Chopped fresh chives

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www.epicurious.com

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Servings: 6

Author : Dorie Greenspan

celery root russet potato side

Ingredients

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3 cups whole milk3 cups water1 tablespoon salt2 large celery roots (about 2 1/2 pounds total), peeled, cut into 2-inch cubes1 medium russet potato (about 10 ounces), peeled, cut into 2-inch cubes1 small onion, peeled, quartered5 tablespoons butter, cut into 5 piecesGround white pepperChopped fresh chives

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Instructions

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Step 1

Bring milk, water, and salt just to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.

Step 2

Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper. Do ahead Celery root puree can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.

Step 3

Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.