Celery Root and Potato Puree

1. 1

   In a large saucepan, combine the celery root, potatoes, 1 cup milk, 1 tablespoon salt, and enough cold water to cover the vegetables.

2. 2

   Cover partially and cook over medium heat until the potatoes and celery root are tender, about 30 minutes.

3. 3

   Drain.

4. 4

   Press the celery root and potatoes through a food mill or potato ricer into a large mixing bowl.

5. 5

   Use a wooden spoon to beat in the butter and cream.

6. 6

   Beat until the mixture is light and fluffy.

7. 7

   Season generously with salt, pepper, and nutmeg.

8. 8

   The puree can be kept warm in 150F over for up to 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.