Celery Root Purée with Toasted Hazelnuts

Name: Celery Root Purée with Toasted Hazelnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 10 servings Freshly ground black pepper; 1 kilograms celery root, peeled, cut into 1/2 cubes; 1 Tbsp good-quality hazelnut oil; 59 milliliters coarsely chopped toasted hazelnuts; 158 milliliters heavy cream; 10 servings Kosher salt; 1 kilograms russet potatoes, peeled, cut into 1 cubes; 118 milliliters (1 stick) chilled unsalted butter, cut into 1/2 cubes; 158 milliliters whole milk

You can never have too many side dish recipes, so give Celery Root Purée with Toasted Hazelnuts a try. This recipe makes 10 servings with 342 calories, 6g of protein, and 19g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have pepper, hazelnuts, hazelnut oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Place celery root and potatoes in a largeheavy pot.

Ingredients you will need

Celeriac

Potato

Equipment you will use

Pot

Add cold water to cover; seasonwith salt. Bring to a boil over medium-highheat. Reduce heat; simmer until vegetablescan be pierced with a fork, 20-25 minutes.

Ingredients you will need

Water

Salt

Drain vegetables well. Pass vegetablesthrough food mill or potato ricer intosame pot.

Ingredients you will need

Vegetable

Potato

Equipment you will use

Potato Ricer

Pot

Meanwhile, bring cream and milk just toa simmer in a medium saucepan; removefrom heat. Stir vegetable purée constantlyover medium-low heat until excess moistureevaporates, about 2 minutes.

Ingredients you will need

Vegetable

Cream

Milk

Equipment you will use

Sauce Pan

Stir butter into purée a few pieces at atime, blending between additions.

Ingredients you will need

Butter

Removefrom heat; slowly fold in cream mixture untila smooth purée forms. Season to taste withsalt and pepper. DO AHEAD: Purée can bemade 1 day ahead. Cover; chill. Rewarm in amicrowave or in a heatproof bowl set over alarge pot of simmering water.

Ingredients you will need

Pepper