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Potato & Celery Root Purée


Serves four.

There’s nothing like the rich flavor of these potatoes laced with the heady, earthy fragrance of celery root.

  • 1-1/4 lb. celery root, peeled and cut into 2-inch cubes
  • 2 Tbs. salt; more for seasoning
  • 1 lb. Yukon Gold potatoes, peeled and cut into 2-inch cubes
  • 3 oz. (6 Tbs.) unsalted butter, cut into pieces
  • Freshly ground white pepper to taste

Put a large pot of water on high heat. Add the celery root and salt and bring to a boil. When the water has been boiling for 10 minutes, add the potatoes. Cook just until a skewer can easily penetrate the center of the potatoes and the celery root, 30 to 35 minutes total.

Draw off about 1 cup of the cooking liquid and set it aside. Drain the potatoes and celery root and pass them through the fine disk of a food mill back into the pot in which they were cooked. Mix in a couple of tablespoons of the cooking liquid to loosen the mixture. Using a wooden spoon, mix in the butter. Bring the mashed potatoes to the consistency you like by adding a little more cooking water, if necessary. Season with salt and pepper and serve.

nutrition information (per serving):
Calories (kcal): 290, Fat (kcal): 18, Fat Calories (g): 160, Saturated Fat (g): 11, Protein (g): 4, Monounsaturated Fat (g): 5, Carbohydrates (mg): 31, Polyunsaturated Fat (mg): 1, Sodium (g): 990, Cholesterol (g): 45, Fiber (g): 4,

Photo: Ellen Silverman

This had terrific flavor and complimented our halibut meal nicely. I'm dairy-free so I liked that the puree was thinned with a little of the cooking water rather than milk or cream--it still had a nice creamy texture. I used 2 Tbs of olive oil instead of butter. I think I'll add some veggie broth, an apple, some toasted walnuts and maybe a little curry to make soup from the leftovers. ~@ResrcfulKitchen

I love using the cooking water to loosen the mixture in place of cream. It highlights the lovely flavor of Yukon Gold potato and celery root rather than masking them.

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