Celery-Root Purée with Truffle Butter
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.
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.
While vegetables are simmering, bring cream, truffle butter, salt, and pepper just to a simmer, stirring until butter is melted.
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.)
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).