Anne Burrell's Celery Root and Potato Puree

By Food Network · 45 min

Ingredients

Instructions

1. Put the potatoes in a pot big enough for both vegetables, cover with water by 2 inches, and salt generously.
2. Bring to a boil and cook about 10 minutes.
3. Add the celery root and cook until both vegetables are fork tender.
4. Drain the celery root and potatoes.
5. Heat the cream in a small saucepan until it boils.
6. Pass the hot celery root and potatoes through a food mill into a large bowl.
7. Add a quarter of the hot cream and 2 pats of butter, then stir vigorously until fully combined. Repeat with the rest of the cream and butter.
8. Taste and add salt as needed.
9. Serve right away in a warm bowl, or keep warm until needed.

Summarized from Food Network's video. Watch it for the details.

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