Celery Root Purée With Toasted Hazelnuts

1. 1

   Place celery root and potatoes in a large heavy pot. Add cold water to cover; season with salt. Bring to a boil over medium-high heat. Reduce heat; simmer until vegetables can be pierced with a fork, 20-25 minutes.

2. 2

   Drain vegetables well. Pass vegetables through food mill or potato ricer into same pot.

3. 3

   Meanwhile, bring cream and milk just to a simmer in a medium saucepan; remove from heat. Stir vegetable puree constantly over medium-low heat until excess moisture evaporates, about 2 minutes.

4. 4

   Stir butter into puree a few pieces at a time, blending between additions. Remove from heat; slowly fold in cream mixture until a smooth puree forms. Season to taste with salt and pepper. DO AHEAD:

5. 5

   Strain hot puree through a medium-mesh sieve into a serving bowl (this makes the texture especially smooth and creamy). Drizzle with oil; scatter hazelnuts over.

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