-
1
In a large saucepan, cover the potatoes and celery root with water, add a pinch of salt and bring to a boil.
-
2
Simmer over moderate heat until the vegetables are tender, 35 to 40 minutes.
-
3
Drain the vegetables and return them to the pan.
-
4
Meanwhile, melt the butter in a small saucepan.
-
5
Add the leeks, cover and cook over moderate heat for 5 minutes.
-
6
Add the cream, season with salt and pepper and simmer, uncovered, until the leeks are tender, about 7 minutes.
-
7
In another small saucepan, gently heat the buttermilk; do not boil or it will curdle.
-
8
Coarsely mash the potatoes and celery root.
-
9
Stir in the hot buttermilk and then the creamed leeks.
-
10
Season with salt, pepper and nutmeg and serve.
