Celery-Root Puree

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Celery-Root Puree

 

1 1/2 pounds celery root

1/2 pound baking potatoes, peeled and cut into 1-inch chunks

2 tablespoons unsalted butter

1/4 cup milk, heated

salt and freshly ground pepper, preferably white pepper, to taste

 

Using a sharp boning or paring knife, pare off the skin and gnarly roots of the

celery root. Rinse well. Cut the celery root into 1-inch chunks, paring away any

soft woody spots. (The celery root can be stored in a bowl of cold water at room

temperature for up to 8 hours.)

Place the celery root and potatoes in a large saucepan and add enough lightly

salted cold water to cover the potatoes by 1 inch. Cover and bring to a boil

over high heat.

Reduce the heat to medium-low and set the lid ajar. Cook until the potatoes are

tender when pierced with the tip of a sharp knife, about 25 minutes.

Drain celery root and potatoes well and return to the pot. Stir vegetables over

medium heat until they begin to film the bottom of the pot, about 2 minutes.

Remove from heat. Add the butter to the potatoes. Using a potato masher or a

handheld electric mixer, mash the potatoes, adding enough of the hot milk to

reach the desired consistency. (The celery-root mixture also can be pureed in a

food processor. Don't try this with mashed potatoes alone - potatoes are too

starchy and will turn into a gluey mess.)

Season with salt and pepper. Transfer to a serving dish and serve hot.

Makes 4 servings.

Calories 160, Fat 6 g, Carbs 24 g, Sodium 157 mg, Fiber 3 g.