Celery-Root Purée with Truffle Butter |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Truffles add a flavorful woodsy note, but if you make this French-influenced celery-root purée without them, it will still be delicious. Ingredients:
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 |
Directions:
1. 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.
2. While vegetables are simmering, bring cream, truffle butter, salt, and pepper just to a simmer, stirring until butter is melted.
3. 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.)
4. 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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