Celery root and potato puree
Food Wishes · ♥ 242 likes · 23.4K views · 5 min video
Read about celery root in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Cut the top and bottom off the celery root, then cut around it to remove the thick skin without losing too much flesh.
- 2 whole celery root
- cold water
Halve, halve again, then cut into thirds; drop the pieces into a pot of cold water so they do not brown.
- 2 whole russets
- 1½ tbsp salt
Add two quartered russets, roughly equal to the celery root, and about a tablespoon and a half of salt.
Mash five to seven times with no other ingredients.
- ½ stick butter
- nutmeg
- ½ tsp white pepper
- 1 tsp salt
Add half a stick of butter, a few shavings of nutmeg, about half a teaspoon of white pepper and a teaspoon of salt; mash until fairly smooth, leaving a few chunks.
- 1 oz heavy cream
Switch to a spatula and gently fold in about an ounce of heavy cream without overworking, which makes it pasty.
Pile into a bowl and finish with three or four fine gratings of nutmeg.