2000s Recipes + Menus
Celery-Root Purée with Truffle Butter
Serves8 to 10 (side dish)
- Active time:20 min
- Start to finish:35 min
November 2004
Truffles add a flavorful woodsy note, but if you make this French-influenced celery-root purée without them, it will still be delicious.
- 3 lb celery root (sometimes called celeriac; 2 large), peeled with a knife and cut into 1/2-inch pieces (8 cups)
- 1 3/4 lb boiling potatoes (3 large), peeled and cut into 1/2-inch pieces
- 1 cup heavy cream
- 4 oz black truffle butter* or 1 stick (1/2 cup) unsalted butter
- 1 teaspoon salt
- 1/4 teaspoon black pepper
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Cover celery root and potatoes with cold salted water by 2 inches in a 4- to 6-quart heavy pot, then simmer, covered, until celery root is very tender, about 15 minutes.
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While vegetables are simmering, bring cream, truffle butter, salt, and pepper just to a simmer, stirring until butter is melted.
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Drain vegetables in a colander and transfer to a food processor. Add hot cream mixture in a steady stream, pulsing until smooth. (Alternatively, mash vegetables with hot cream mixture using a potato masher.)
Cooks' note: Purée can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat in an ovenproof dish, covered, in the oven or microwave until hot.
*Available at specialty foods shops and D'Artagnan (800-327-8246).
*Available at specialty foods shops and D'Artagnan (800-327-8246).
- Keywords
- lillian chou,
- fall,
- thanksgiving,
- vegetarian,
- side
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