Potato-Celery Root Puree
2 Potatoes -- large yukon golds
3/4 lb. Celeriac Root (celery root)
3 garlic Cloves -- peeled

3 Tbsp Butter
1/8 cup Parmesan or Dry Jack Cheese
4 Tbsp Milk
Salt And Pepper
Peel potatoes and cut into one inch dice. Place in 2qt saucepan. Peel
celeriac and cut into 1/2 inch dice and add to potatoes. Add whole garlic
cloves and cover with water. Add 1 tablespoon of salt to water. On high heat
bring the water to a boil then reduce to a simmer. Cook until the potatoes
are soft but not falling apart. Drain water, returning vegetables to the pan
and add the remaining ingredients. Whisk together until fairly smooth
(chunks are O.K.).

Do not overmix or you may end up with paste. Season with
salt and pepper to taste.


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