Ingredients for - Anne Burrell's Celery Root and Potato Puree
How to cook deliciously - Anne Burrell's Celery Root and Potato Puree
1. Stage
Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Make sure to add enough water to cover vegetables by 2 inches and season generously with salt. Bring the water to a boil. When the water has been boiling for about 10 minutes, add the celery root and cook until both vegetables are tender. Strain the celery root and potatoes.
2. Stage
Add the cream to a small saucepan and bring it to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add about 1/4 cup of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat this process until all of the cream and butter have been incorporated. Taste for seasoning as you will probably have to add salt.
3. Stage
Serve in a warm serving bowl immediately or keep warm until ready to use.
