Truffles add a flavorful woodsy note, but if you make this French-influenced celery-root purée without them, it will still be delicious.
Purée can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat in an ovenproof dish, covered, in the oven or microwave until hot. *Available at specialty foods shops and D'Artagnan (800-327-8246).
Recipe information
Total Time
35 min
Yield
Makes 8 to 10 side-dish servings
Ingredients
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.)
