Recipe information
Yield
6 Servings
Ingredients
3
cups whole milk
3
cups water
1
tablespoon salt
2
large celery roots (about 2 1/2 pounds total), peeled, cut into 2-inch cubes
1
medium russet potato (about 10 ounces), peeled, cut into 2-inch cubes
1
small onion, peeled, quartered
5
tablespoons butter, cut into 5 pieces
Ground white pepper
Chopped fresh chives
Need to make a substitution?
Preparation
Step 1
Bring milk, water, and salt just to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.
Step 2
Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper. DO AHEAD: Celery root puree can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.
Step 3
Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.