Celeriac & Yukon Gold Purée

Celeriac & Yukon Gold Purée
Photo by Amy Albert


  • 1-½ lb. celeriac (1 large or 2 small), peeled and roughly chopped
  • Fresh lemon juice to taste (I use 1 scant tsp.)
  • 1-½ lb. Yukon Gold or russet potatoes, peeled and cut into chunks
  • Freshly ground white pepper
  • 2 Tbs. grated fresh or prepared horseradish, or to taste
  • 3 Tbs. unsalted butter
  • 1 Tbs. plus 1-½ tsp. coarse salt
  • + 1 more ingredients
    • ¾ cup milk or half-and-half

Put the celeriac and potatoes in a pot, cover with water by at least an inch, and add 1 Tbs. of the salt. Bring to a boil. Reduce the heat to medium, cover partway, and cook until very tender, 20 to 25 min. Drain. Return the vegetables to the pot and set it over medium heat for 1 to 2 min., shaki...

View full recipe at Fine Cooking


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