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Potato & Celery Root Puree

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Ingredients
  Potatoes 1 1⁄2 Pound, peeled & cut into 1-inch chunks (Russet / Yukon Gold Variety)
  Peeled diced celery root 1 Cup (16 tbs)
  Butter 5 Tablespoon
  Half-and-half 1⁄2 Cup (8 tbs), heated
  Celery seeds 1⁄8 Teaspoon
  Grated nutmeg 1 Pinch
  Freshly ground pepper To Taste
  Salt To Taste
Directions

In separate medium size aucepans, cover the potatoes and celery root with water and bring to a boil.
Cook over medium heat for about 20 minutes, or until tender when pierced with a fork.
Drain.
Meanwhile, in a small saucepan, cook the butter over medium heat until foamy.
Continue to cook for 1 to 2 minutes longer, or until the butter turns a nutty brown.
Transfer immediately to a small bowl.
Use a potato ricer or food mill to puree the potatoes and celery root.
Put the puree into a medium-size saucepan and set over low heat.
Stir in the half-and-half, celery seeds, and nutmeg.
Add the browned butter, discarding the milk solids in the bottom of the bowl, and stir until well blended.
Season with salt and pepper.
Serve immediately.

Recipe Summary

Method: 
Stir Fried
Ingredient: 
Potato

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