Celery-Root Purée with Truffle Butter
A luxurious and creamy side dish combining tender celery root and potatoes, enriched with truffle butter and heavy cream for an elegant, sophisticated purée.
6 servings
25 min
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Ingredients
- •3 lb celery root
- •1¾ lb boiling potatoes
- •1 cup heavy cream
- •4 oz black truffle butter
- •1 teaspoon salt
- •¼ teaspoon black pepper
Cooking Instructions
- 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.
15 min
- 2.
While vegetables are simmering, bring cream, truffle butter, salt, and pepper just to a simmer, stirring until butter is melted.
5 min
- 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.)
5 min
