Potato and Celery Root Puree

食材

Potato and Celery Root Puree

Yield: 4

If you plan on preparing this side dish before serving, reserve 1/4 c of the cooking liquid

and add it to the puree when reheating it.

1- 1 1/4 lb celery root, peeled, cut into 1-inch pieces

1 1/4 lb russet potatoes, peeled, cut into 1-inch pieces

salt

1/4 c whipping cream

2 T (1/4 stick) cutter

celery salt

Place celery root and potatoes in large saucepan. Cover with water, salt lightly. Boil

until very tender, about 15 mins. Drain veggies, reserving 1/4 c liquid. Return veggies

to saucepan. Add cream and butter and mash until almost smooth. Season with celery

salt and pepper. (Can be prepared 1 day ahead. Cover puree and cooking liquid

separately and refrigerate. Stir puree over med heat until heated through, adding

reserved cooking liquid if mixture is dry.

For Venus, multiply recipe by 10.