Celery Root Purée with Toasted Hazelnuts
A luxuriously smooth and creamy purée combining celery root and potatoes, finished with rich cream, butter, and topped with toasted hazelnuts and hazelnut oil. This elegant side dish offers a sophisticated twist on traditional mashed potatoes.
Ingredients
- •3 pounds celery root, peeled, cut into 1/2" cubes
- •3 pounds russet potatoes, peeled, cut into 1" cubes
- •1 to taste Kosher salt
- •⅔ cup heavy cream
- •⅔ cup whole milk
- •½ cup chilled unsalted butter, cut into 1/2" cubes
- •1 to taste Freshly ground black pepper
- •1 tablespoon good-quality hazelnut oil
- •¼ cup coarsely chopped toasted hazelnuts
- •1 piece food mill or potato ricer
Cooking Instructions
- 1.
Place celery root and potatoes in a large heavy pot. Add cold water to cover; season with salt. Bring to a boil over medium-high heat. Reduce heat; simmer until vegetables can be pierced with a fork, 20-25 minutes.
25 min
- 2.
Drain vegetables well. Pass vegetables through food mill or potato ricer into same pot.
10 min
- 3.
Meanwhile, bring cream and milk just to a simmer in a medium saucepan; remove from heat. Stir vegetable purée constantly over medium-low heat until excess moisture evaporates, about 2 minutes.
5 min
- 4.
Stir butter into purée a few pieces at a time, blending between additions. Remove from heat; slowly fold in cream mixture until a smooth purée forms. Season to taste with salt and pepper. DO AHEAD: Purée can be made 1 day ahead. Cover; chill. Rewarm in a microwave or in a heatproof bowl set over a large pot of simmering water.
10 min
- 5.
Strain hot purée through a medium-mesh sieve into a serving bowl (this makes the texture especially smooth and creamy). Drizzle with oil; scatter hazelnuts over.
5 min
