The flavors of celery root and potato combine so perfectly that they form a new flavor all its own. Not only are they delicious together in purées, but they also make an excellent gratin (see Potato Gratin, page 318).
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Peel and cut into large pieces: 1 pound potatoes, preferably a yellow-fleshed variety such as Yellow Finn or Yukon Gold.
Step 2
Cook until soft in salted boiling water.
Step 3
Drain. Pass the potatoes through a ricer or food mill and return to the pot. For a chunkier consistency smash with a potato masher right in the pot. Stir in: 2 tablespoons butter.
Step 4
Peel, cut in half, and slice fairly thin: 1 medium celery root (about 3/4 pound).
Step 5
Melt in a heavy-bottomed pan over medium-low heat: 3 tablespoons butter.
Step 6
Add the celery root with: Salt.
Step 7
Cover tightly and cook until quite soft, 12 to 15 minutes, stirring now and then. Lower the heat if the celery root starts to brown. Pass through a food mill, or, for a smoother version, purée in a blender. Stir into the potatoes. If the purée is too thick, thin with: Milk.
Step 8
Taste and add salt or more butter if needed.
