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Celery Root and Potato Puree
Chef:
Rodney Woodley		  

Food Mood:
Warm and Hearty		  

Cuisine:
Regional American		  

Servings:
 

Ingredients
1 celery root, peeled and diced
1 medium baking potato (russet), peeled and diced
1 garlic clove
1 cup heavy cream and 1 cup milk
Salt and pepper, to taste

Method
In a large saucepot, combine the diced 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.

If using your hand help immersion blender, blend potato and celery root until a smooth consistency. Season with salt and pepper to taste.

If using a blender, puree batches until desired consistency and season to taste. Set aside. Reheat in saucepot before serving.

Do-ahead. Mix final puree in your serving bowl. To store overnight, add a touch of milk to bowl and wrap tightly. Reheat on stovetop or in microwave.

 

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