Celery Root and Potato Puree
An easy, sophisticated puree of celery root and potatoes. Unbelievably creamy and delicious and completely make-ahead. A great option for elegant and effortless entertaining!
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 large russet potatoes (peeled and cut into 1 ½ inch chunks)
- 2 large celery roots (peeled and cut into 1 inch chunks)
- ½ onion (quartered)
- 4 cups water
- 4 cups whole milk
- 1 tablespoon coarse salt (plus more to taste)
- 8 tablespoons 1 stick unsalted butter
- Freshly ground pepper
Instructions
- 1
Place potatoes, celery root and onion a large pot and cover with water and milk. Add salt. Bring to a boil over medium-high heat. Reduce heat to medium and continue to cook until potatoes and celery root are very tender, about 30 minutes. Drain and discard cooking liquid.
- 2
Transfer half of the potatoes and celery root to a food processor along with 4 tablespoons of butter. Process until smooth and transfer to a serving bowl. Repeat with remaining potatoes, celery root and butter. Season to taste with salt and pepper. Serve. (Puree can be prepared a day ahead and reheated in the microwave or on the stovetop just before serving).