Celeriac Puree

1. 1

   In a saucepan, add the potatoes, celeriac, and milk, then fill the pot with enough cold water so the liquid covers the vegetables by about 2 inches.

2. 2

   Bring to a boil over high heat; salt generously.

3. 3

   Decrease the heat to low, and simmer until the potatoes and celeriac are tender when pierced with a knife, about 20 to 25 minutes.

4. 4

   Drain the vegetables in a colander, discarding the liquid, and return them to the saucepan over medium heat.

5. 5

   Cook, stirring constantly, until a floury film forms on the bottom of the pan, 1 to 2 minutes.

6. 6

   Mash the vegetables in the saucepan until smooth with a ricer, food mill, or potato masher.

7. 7

   Add the butter, stirring vigorously, until well combined.

8. 8

   Taste and adjust for seasoning with salt and pepper.

9. 9

   Serve immediately.

No additional tips available.