Celery-Root Purée with Truffle Butter

Name: Celery-Root Purée with Truffle Butter
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 118 milliliters oz black truffle butter* or 1 stick unsalted butter; 1 kilograms celery root (sometimes called celeriac; 2 large), peeled with a knife and cut into 1/2-inch pieces (8 cups); 237 milliliters heavy cream; 794 grams boiling potatoes (3 large), peeled and cut into 1/2-inch pieces; 1 teaspoon salt

You can never have too many side dish recipes, so give Celery-Root Purée with Truffle Butter a try. This gluten free and vegetarian recipe serves 8. One serving contains 334 calories, 6g of protein, and 23g of fat. A mixture of pepper, truffle butter, potatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

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.

Ingredients you will need

Celeriac

Potato

Water

Equipment you will use

Pot

While vegetables are simmering, bring cream, truffle butter, salt, and pepper just to a simmer, stirring until butter is melted.

Ingredients you will need

Vegetable

Butter

Pepper

Cream

Salt

Drain vegetables in a colander and transfer to a food processor.

Ingredients you will need

Vegetable

Equipment you will use

Food Processor

Colander

Add hot cream mixture in a steady stream, pulsing until smooth. (Alternatively, mash vegetables with hot cream mixture using a potato masher.)

Ingredients you will need

Vegetable

Potato

Cream

Equipment you will use

Potato Masher

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).

Equipment you will use

Microwave