Potato Celery Root Purée
Here’s another recipe from a Gourmet Magazine cookbook. This purée could make a good side dish for Thanksgiving, and may be made up to 1 day in advance and kept covered and chilled. Makes about 5 ½ cups.
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 purée well.