Celery-Root Purée with Truffle ButterSang An
Truffles add a flavorful woodsy note, but if you make this French-influenced celery-root purée without them, it will still be delicious.
Recipe information
Total Time
35 min
Yield
Makes 8 to 10 side-dish servings
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
Need to make a substitution?
Preparation
Step 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.
Step 2
While vegetables are simmering, bring cream, truffle butter, salt, and pepper just to a simmer, stirring until butter is melted.
Step 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.)