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Categories:Viewed: 24 - Published at: 9 years ago
Ingredients
- 3 c. whole milk
- 3 c. water
- Salt
- 2 celery roots, about 1.25 pounds each, peeled and cut into 2-inch cubes
- 1 medium Idaho (russet) potato (about 10 oz), peeled and cut into 2-inch cubes
- 1 small onion, quartered
- 5 Tbsp. unsalted butter, cut into 5 pieces, at room temperature
- Freshly ground white pepper
- Snipped fresh chives, pistachio oil, or browned butter, for serving (optional)
Method
- Bring the milk, water, and 1 tablespoon salt to a boil in a large pot--keep an eye on the pot, because milk has a tendency to bubble up furiously. Drop in the celery root, potato, and onion, adjust the heat so that the liquid simmers steadily, and cook for about 30 minutes, or until the vegetables are tender and can be pierced easily with the point of a knife. Drain, discard the liquid, and shake the colander well to remove as much liquid as possible.
- In a food processor, in batches if necessary, puree the vegetables until perfectly smooth. Add the butter and whir until completely incorporated. Taste and add salt and white pepper as needed.
- Transfer the puree to a warm serving bowl and, if you'd like, top with a generous shower of chopped chives or a drizzle of pistachio oil or butter that's been cooked over low heat until its color is honey brown. Serve immediately.
