Sides
Celery Root and Potato Puree - 3 Cups
Makes about 3 cups
Celery Root and Potato Puree - 3 Cups
Makes about 3 cups
A delicious alternative to mashed potatoes perfect with slow braised dishes
Ingredients
- 1 pound celery root
- ½ pound Red potatoes (about 2 medium)
- 1 garlic clove
- 1 ¼ teaspoons kosher salt, divided
- 1 tablespoon unsalted butter
- ¼ cup milk
- ¼ teaspoon freshly ground pepper
Preparation
- Peel both the celery root and potatoes and cut into 1” cubes.
- Place vegetables and garlic clove in a 6-quart stockpot and cover with water by 2 inches.
- Add ½ teaspoon of salt to the pot and place over medium high heat. Bring water to a boil and allow vegetables to simmer until very tender.
- Drain water well and place vegetables into the mixing bowl of the Cuisinart Stand Mixer. Insert the Chef’s whisk. Mix vegetables on speed 6 and whip until thoroughly mashed.
- Add butter, milk, remaining ¾ teaspoon of salt, and pepper. Mix well until all ingredients are completely incorporated.
- Taste and adjust seasoning accordingly.
