Recipes Celery Root Puree Be the first to rate & review! Delicious, Quick Side Dishes By Wolfgang Puck Wolfgang Puck Award-winning celebrity chef to the stars, Wolfgang Puck is world-famous for both his culinary excellence and business savvy. Over the course of five decades he has built a global empire that encompasses high-profile restaurants like Spago; an eponymous line of cookware, coffee, wine, and cookbooks; and event catering. Food & Wine's Editorial Guidelines Updated on December 3, 2015 Print Rate It Share Share Tweet Pin Email Yield: MAKES ABOUT 2 1/2 CUPS Ingredients 1 celery root (about 1 1/2 pounds)—peeled, trimmed and cut into 1-inch cubes 1 or 2 small baking potatoes (about 4 ounces), peeled and cut into 1-inch cubes 1 teaspoon salt 1/2 cup heavy cream 2 tablespoons unsalted butter White pepper, freshly ground Directions Place the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, 15 to 20 minutes. Drain the water and return the celery root and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until most of the cream has been absorbed, about 10 minutes. Remove from the heat, stir in the butter and season with salt and pepper. Puree the celery root and potato and any liquid in a food mill, return to the pan and keep warm over simmering water until serving time. Notes Recipe courtesy of Wolfgang Puck, Adventures in the Kitchen, Random House, 1991. Rate it Print