Celery Root-Potato Puree

1. 1

   Put the celery root, potatoes and garlic cloves in a soup pot.

2. 2

   Cover with cold water and salt generously, then boil over medium-high heat until tender, about 15 minutes.

3. 3

   Drain and press through a ricer or the large holes of a food mill, then return to the pot.

4. 4

   (If you prefer a rough-textured puree, mash with an electric beater or a hand-held potato-masher.)

5. 5

   Over medium-low heat, whisk in the milk or half-and-half until the thickness of the puree is to your liking.

6. 6

   It shouldnt be too stiff.

7. 7

   Whisk in the butter and incorporate.

8. 8

   Taste for salt and adjust.

9. 9

   Make sure the puree is heated through.

10. 10

    May be made up to 2 hours in advance, held at room temperature, and reheated in a double boiler.

* Per serving · 4 servings · Values may vary.

No additional tips available.