Celery Root Purée

Celery Root Purée
Photo by www.chow.com

Ingredients

  • Freshly ground white pepper
  • 6 tablespoons unsalted butter (¾ stick), at room temperature
  • 12 ounces Yukon Gold potatoes (about 4 medium)
  • 2 pounds celery root, also known as celeriac (about 3 small)
  • 2 teaspoons kosher salt, plus more as needed
  • 1 ½ cups water
  • 3 cups whole milk (water may be substituted)

Place milk, water, and salt in a large saucepan. Peel celery root and potatoes, cut into 1-1/2-inch cubes, and immediately drop into the pot of milk and water. Cover and bring to a boil over high heat. Uncover, reduce heat to medium low, and cook at a lively simmer until potatoes can be easily ...

View full recipe at Chow

Comments

Variations on Celery Root Purée

  • Celery Root Puree
    • 1 celery root trimmed and cut into 1-inch cubes
    • 1 or 2 small baking potatoes cubes
    • 1 teaspoon(s) salt
    • White pepper
    • 0.5 cup(s) heavy cream
  • Celery Root Purée
    • 1 tablespoon salt
    • 3 cups water
    • 5 tablespoons butter
    • 1 medium russet potato (about 10 ounces)
    • 1 small onion
    • +3 other ingredients
  • Celery-Root Purée
    • 3 tablespoons heavy cream
    • 1/2 cup low-sodium chicken broth
    • 1/2 pound celery root
    • 1 teaspoon unsalted butter
    • 1/4 teaspoon salt


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