Celery root and potato puree

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 6

If the usual side dish of simple mashed potatoes no longer inspires much enthusiasm, it's time to spice things up. Celery adds a unique touch. Just a slight twist on the traditional recipe, and this familiar side dish will reveal itself in a completely new way. Celery root imparts a subtle flavor and a slight sweetness to the dish. Grinding it through a vegetable grinder produces a smooth, string-free purée, something you can't achieve with a masher alone.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large celery root, tough outer parts removed, cut into 2.5cm cubes.
3 large Idaho potatoes, cut into 2.5cm cubes, soak in water until ready to use
1 - 1.5 cups heavy cream
110 g cold butter, cut into pieces
Special equipmentvegetable cutter-mill

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place the potatoes in a saucepan with room left over for the celery. Pour in enough water to cover the vegetables by 2 inches (5 cm). Season generously with salt. Bring to a boil and simmer for about 10 minutes. Add the celery and cook until all the vegetables are tender when pierced with a fork. Drain the cooking liquid from the potatoes and celery.
Pour the cream into a small saucepan and bring to a simmer. Meanwhile, pass the celery root and potatoes through a vegetable grinder over a large bowl. Add a quarter of the hot cream and 2 knobs of butter to the pureed vegetables. Stir vigorously until the ingredients are completely combined. Repeat with the remaining cream and butter. Taste. You may need to add more salt.