Celery-Root Purée with Truffle Butter

Celery-Root Purée with Truffle Butter
Photo by Sang An

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network