CELERY ROOT PUREE 

 For 4-6 guests 

Celeriac or celery root – in France celéri rave – is not commonly used in the U.S., an undeserving fate for a terrific root vegetable. The puree is a wonderful accompaniment to roasts and meaty braises.

1 ½-2 lb celeriac, peeled and cut into 1 ½ inch cubes
1 lb Russet potatoes, peeled and cut into 1 ½ inches cubes 
5 oz unsalted butter 
4-6 oz whipping cream, to desired consistency
1 ½ teaspoons Diamond Crystal kosher salt 
¼ teaspoon freshly ground black pepper 
A few gratings of nutmeg 

Simmer the celeriac and potatoes separately in salted water (1 TBSP per ½ gallon) until they can easily be mashed with the back of a spoon.  Drain in a sieve and lay on a parchment-lined or cloth-lined baking sheet to dry. After 10 minutes, rice celeriac and potatoes together in food mill or in a blender until smooth. Stir in butter and cream. Add salt to taste, pepper, and nutmeg. 

©2020 Christopher Lee