Potato and Celery Root Purée


  • ¼ cup whipping cream
  • 1 pound 1 1/4-pound celery root (celeriac)
  • 1 ¼ pounds russet potatoes
  • Salt
  • 2 tablespoons butter
  • Celery salt

Place celery root and potatoes in large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid. Return vegetables to same saucepan. Add cream and butter and mash until almost smooth. Season with celery salt and pepper. (Can b...

View full recipe at Epicurious


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