Celery Root Puree
With a velvety texture and rich flavor, this creamy celery root and potato puree is a delightful side dish that pairs beautifully with a variety of mains. Infused with butter and a touch of cream, this luscious mash is finished with a sprinkling of fresh chives and a drizzle of luxurious truffle oil for a touch of elegance. Get ready to savor each spoonful of this indulgent and comforting dish.
— Constant Cookbook
Ingredients
- 1 large celery root, about 2 lb.,
- peeled and cut into 1⁄2-inch dice
- 1 large russet potato, about 6 oz.,
- peeled and cut into 1⁄2-inch dice
- About 3 cups chicken stock or water
- 4 Tbs. (1⁄2 stick) unsalted butter
- 6 Tbs. heavy cream
- Salt and freshly ground pepper, to taste
- 1 to 2 Tbs. chopped fresh chives
- Truffle oil for drizzling (optional)
Instructions
- In a saucepan over high heat, combine the celery root and potato with stock to cover by 1 to 2 inches. Cover and bring to a boil over high heat, then reduce the heat to medium-high and cook at a rolling boil until the vegetables are tender, 10 to 15 minutes, adding more stock if needed to keep the vegetables immersed. Drain the vegetables, reserving the stock for soup or a sauce, if desired. Pass the vegetables through a ricer or a food mill fitted with the fine disk.
- Return the puree to the pan, place over very low heat and add the butter, beating it into the hot vegetables with a wooden spoon. Add the cream and stir to combine. Season with salt and pepper.
- Transfer the puree to a serving dish, sprinkle with the chives and drizzle with truffle oil. Serve immediately. Serves 4 to 6.
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