Celery-Root Puree with Truffle Butter

1. 1

   Cover celery root and potatoes with cold salted water by 2 inches in a 4- to 6-quart heavy pot, then simmer, covered, until celery root is very tender, about 15 minutes.

2. 2

   While vegetables are simmering, bring cream, truffle butter, salt, and pepper just to a simmer, stirring until butter is melted.

3. 3

   Drain vegetables in a colander and transfer to a food processor.

4. 4

   Add hot cream mixture in a steady stream, pulsing until smooth.

5. 5

   (Alternatively, mash vegetables with hot cream mixture using a potato masher.)

* Per serving · 4 servings · Values may vary.

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