Celery Root Puree

1. 1

   Place the celery root and potato in a medium saucepan and cover with cold water.

2. 2

   Season with salt and cook until soft, 15 to 20 minutes.

3. 3

   Drain the water and return the celery root and potato to the pan.

4. 4

   Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until most of the cream has been absorbed, about 10 minutes.

5. 5

   Remove from the heat, stir in the butter and season with salt and pepper.

6. 6

   Puree the celery root and potato and any liquid in a food mill, return to the pan and keep warm over simmering water until serving time.

No additional tips available.