Celery Root Puree
The sweet, earthy flavor of celery root makes an unexpected, interesting and savory side dish for beef, duck and other poultry. It may be made up to one day ahead.
- Yield: 4 Servings
- Course: Appetizer
Ingredients
- 2 cups milk
- 1 1/2 pounds celery root, peeled and cut into 1-inch pieces
- 12 ounce russet potato, peeled and cut into 1-inch pieces
- 1 large shallot, coarsley chopped
- 2 garlic cloves
- 2 teaspoons salt
- 4 tablespoons unsalted butter
Directions
- Combine the milk, celery root, potato, garlic, salt and 3 cups water in a medium saucepan. Bring to a boil over medium-high, reduce the heat to medium and simmer until the vegetables are tender, 28-30 minutes.
- Drain the vegetables into a colander; discard the liquid. Transfer the vegetables to the bowl of a food processor and add the butter; process until smooth.