Celery-Root Purée with Truffle Butter Recipe

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Ingredients:

Serving

3 lb celery root (sometimes c alled 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 tsp salt
1/4 tsp black pepper

Directions:

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).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	231.48 Kcal (969 kJ)
Calories from fat	64 Kcal
		% Daily Value*
Total Fat	7.11g	11%
Cholesterol	24.8mg	8%
Sodium	955.55mg	40%
Potassium	240.43mg	5%
Total Carbs	32.15g	11%
Sugars	14.95g	60%
Dietary Fiber	6.59g	26%
Protein	3.7g	7%
Vitamin C	13mg	22%
Vitamin A	1mg	33%
Iron	1mg	6%
Calcium	37mg	4%

Amount Per 100 g
Calories	77.35 Kcal (324 kJ)
Calories from fat	21.39 Kcal
		% Daily Value*
Total Fat	2.38g	11%
Cholesterol	8.29mg	8%
Sodium	319.3mg	40%
Potassium	80.34mg	5%
Total Carbs	10.74g	11%
Sugars	5g	60%
Dietary Fiber	2.2g	26%
Protein	1.24g	7%
Vitamin C	4.4mg	22%
Vitamin A	0.3mg	33%
Iron	0.3mg	6%
Calcium	12.4mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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