Celery Root and Potato Puree

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  • Servings: 4
KEY: Fall, Winter, Christmas, Dinner Party, New Year's Eve, Thanksgiving, Side Dishes, Make Ahead, Vegetarian, Dinner

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Ingredients

  • 1 large celery root (1 1/2 pounds), peeled and cut into 1/2-inch dice
  • 1 medium baking potato (1/2 pound), peeled and cut into 1/2-inch dice
  • 1 garlic clove
  • 1 cup heavy cream
  • 1 cup whole milk
  • Salt and freshly ground pepper

How to make this recipe

  1. In a medium saucepan, combine the celery root, potato, garlic, cream and milk and bring to a boil. Reduce the heat to moderately low and simmer until tender, about 40 minutes; drain in a colander set over a bowl and reserve the cooking liquid.
  2. Working in batches, puree the celery root and potato in a blender, adding as much of the reserved cooking liquid as necessary to form a soft puree. Transfer the puree to the saucepan, season with salt and pepper and reheat before serving.
Contributed By Published October 2006

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