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Yield
Serves : 6

How to Make It

Step 1    

In a large saucepan, cover the potatoes and celery root with water, add a pinch of salt and bring to a boil. Simmer over moderate heat until the vegetables are tender, 35 to 40 minutes. Drain the vegetables and return them to the pan.

Step 2    

Meanwhile, melt the butter in a small saucepan. Add the leeks, cover and cook over moderate heat for 5 minutes. Add the cream, season with salt and pepper and simmer, uncovered, until the leeks are tender, about 7 minutes. In another small saucepan, gently heat the buttermilk; do not boil or it will curdle.

Step 3    

Coarsely mash the potatoes and celery root. Stir in the hot buttermilk and then the creamed leeks. Season with salt, pepper and nutmeg and serve.

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