Potato Celery Root Puree
Another recipe from a Gourmet Magazine cookbook. Could be a good side dish for Thanksgiving.
2 pounds boiling potatoes, peeled and cut into 1-inch pieces
1 pound celery root, peeled and cut into 1 inch pieces
5 Tablespoons unsalted butter, cut into pieces
½ Cup milk
2 teaspoons fresh lemon juice
1 teaspoon salt, or to taste
Freshly ground pepper, to taste
In a large saucepan combine the potatoes and enough salted cold water to cover them by 2 inches. Bring the water to a boil, and boil the potatoes, covered, for 4 minutes. Add the celery root, simmer the vegetables, covered for 10 to 15 minutes, or until they are very tender. Drain them well.
While the vegetables are still hot, force them through a food mill fitted with a medium disk into the saucepan, add the butter, milk, lemon juice, salt and pepper. Stir the puree well.
The puree may be made up to 1 day in advance and kept covered and chilled.
In a heavy saucepan reheat the puree over low heat, stirring constantly, until it is hot. Makes about 5 ½ cups.