Potato & Celery Root Puree
|Potatoes||1 1⁄2 Pound, peeled & cut into 1-inch chunks (Russet / Yukon Gold Variety)|
|Peeled diced celery root||1 Cup (16 tbs)|
|Half-and-half||1⁄2 Cup (8 tbs), heated|
|Celery seeds||1⁄8 Teaspoon|
|Grated nutmeg||1 Pinch|
|Freshly ground pepper||To Taste|
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.
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.