Celery root, I'm sorry.
|Up close and personal with this ugly vegetable|
|Celery Root and Potato Puree|
If you haven't had much experience with celery root, I encourage you to give it a try. As a puree, it is buttery smooth and yielding a natural, subtle sweetness that makes celery root puree a fantastic seasonal upgrade for the familiar mashed potato, without being too far removed and foreign.
Celery Root and Potato Puree
Serves 2 with some leftover
- 1 celery root, peeled and cubed
- 1 large Yukon Gold potato, scrubbed and peeled and cubed
- 1 bay leaf, broken in half
- Water for boiling
- 1 TBS Dijon mustard
- 1 TBS unsalted butter
- A generous splash of chicken stock or broth
- 1 tsp black truffle oil
- Salt and Pepper to taste, plus salt for the boiling water
Start by placing the potato and celery root cubes into a pot and just cover them with cold, salted water. Add the broken bay leaf and bring the pot to a simmer and cook until the vegetables are very tender. Drain the potatoes and celery root once done and put into a big bowl. Discard of the bay leaf. Using an immersion blender, puree the mixture just until smooth. (If you don't have an immersion blender you can use a food processor, mixer or blender) Add the butter and mustard and stir in just enough chicken stock or broth until the mixture resembles a texture of smooth mashed potatoes. Finish with the truffle oil and salt and pepper to taste. Serve immediately while still warm.