Potato & Celery Root Puree Recipe
Ingredients
| 1 1/2 pounds russet or Yukon Gold potatoes, peeled & cut into 1-inch chunks | ||
| Celery root | 1 Cup (16 tbs), coarsely chopped | |
| Butter | 5 Tablespoon | |
| 1/2 cup half-and-half, heated | ||
| Celery seeds | 1/8 Teaspoon | |
| Pinch of grated nutmeg | ||
| Salt & freshly ground pepper | ||
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.
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.
Chef
