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
-
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.
-
While vegetables are simmering, bring cream, truffle butter, salt, and pepper just to a simmer, stirring until butter is melted.
-
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).
