Celery Root and Potato Purée
At a Glance
- Prep
- 45 minutes
- Total
- 45 minutes
- Servings
- 4-6 serving(s)
Categories
- Potato
- Side Dish
- Belgian
- European
- Boiled
- Mashed
- Easy
Dietary
- Low Protein
- Vegetarian
Allergens
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Ruth writes, "The strong peppery flavor of the celery root marries extremely well with the sweetness of the potato, giving the purée a depth of flavor that is haunting and almost addictive." She's right.
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Equipment
Large saucepan, food mill or potato ricer, large mixing bowl, wooden spoon
Ingredients
- 1 1/4 lbs celery root, peeled and cubed
- 3 medium idaho potatoes or 3 medium russet potatoes, peeled and cubed
- 1 cup milk
- 1 tablespoon salt, plus additional
- salt, to taste
- 3 -4 tablespoons unsalted butter, at room temperature
- 3 tablespoons heavy cream or 3 tablespoons additional milk
- fresh ground black pepper, to taste
- 1 pinch of freshly grated nutmeg
Instructions
In a large saucepan, combine the celery root, potatoes, 1 cup milk, 1 tablespoon salt, and enough cold water to cover the vegetables. Cover partially and cook over medium heat until the potatoes and celery root are tender, about 30 minutes. Drain.
Press the celery root and potatoes through a food mill or potato ricer into a large mixing bowl. Use a wooden spoon to beat in the butter and cream. Beat until the mixture is light and fluffy. Season generously with salt, pepper, and nutmeg. The purée can be kept warm in 150°F over for up to 2 hours.
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