Photography by Baila Gluck
Purees are wonderful as a background accompaniment or side dish, allowing the full flavor of the pureed vegetables to come through. You can also make this with Kohlrabi instead of celeriac for a nice variation.
Celeriac & Potato Puree
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 6 servings
Ingredients
- 1 large celeriac (a.k.a. celery root), peeled, and cut into chunks
- 4 large or 6 small potatoes, peeled and cut into chunks
- 1-2 tablespoons butter or olive oil
- Kosher salt and freshly ground black pepper, to taste
- Optional: fresh minced herbs – i.e. dill, parsley, etc.
Instructions
- Fill a large pot with salted water. Place over medium-high heat and bring to a rolling boil.
- Add celeriac and potatoes. Bring back to a boil and simmer for about 20-25 minutes, or until celeriac is tender and easily pierced with a fork. Remove from heat.
- Using a slotted spoon, remove celeriac and potatoes, transferring to the bowl of a food mill fitted with a medium blade (alternatively, you can use a food processor fitted with an “S” blade. Process until pureed). Rotate the food mill until all of the celeriac and potatoes are pureed.
- Transfer to a mixing bowl. Add butter or olive oil and stir to dissolve and blend.
- Season to taste with plenty of salt and pepper and herbs if desired.
Roasted Garlic Variation: For a stronger flavor, add 2 roasted garlic cloves (peel removed) to the food mill prior to pureeing.
- Servings : 6
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