Celery-Root Purée with Truffle Butter

Celery-Root Purée with Truffle Butter
Photo by Sang An


  • 4 ounces black truffle butter or 1 stick unsalted butter
  • 1 cup heavy cream
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 3 pounds celery root (sometimes called celeriac)
  • 1 ¾ pounds boiling potatoes

Cover celery root and potatoes with cold salted water by 2 inches in a 4- to 6-quart heavy pot, then simmer, covered, until celery root is very tender, about 15 minutes. While vegetables are simmering, bring cream, truffle butter, salt, and pepper just to a simmer, stirring until butter is melted...

View full recipe at Epicurious


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