Potato and Celery Root Puree
Description
Member Devon Karn says, "This is one of my favorite things: I made it for Thanksgiving last year, and about a hundred times since then."
Ingredients
| 3 | Cup | milk |
| 3 | Cup | water |
| 1 | Tablespoon | salt |
| 5 | Tablespoon | butter |
| 2 1⁄2 | Pound | celeriac (celery root) (peeled and cut into 2 inch cubes) |
| 1 | russet potato (medium - peeled and cut into 2 inch cubes) | |
| chives (fresh, chopped - for garnish) | ||
| 1 | onion (small - peeled and quartered) |
Instructions
Bring milk, water, and salt to a boil in a heavy, large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to a boil. Reduce heat to medium and simmer until vegetables are tender, about 30 min.
To puree, drain vegtables, discarding cooking liquid. Or, if using a blender, reserve a little of the cooking liquid. Combine vegetables and butter in food processor or blender and puree until smooth. Transfer to a serving bowl and sprinkle with fresh chopped chives. Serve warm.
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