Celeriac potato puree

Makes 6 Servings

Ingredients

  • 2 2/3 cups large-dice all-purpose potato (peeled)
  • 1 2/3 cups diced celeriac
  • 1/4 cup nonfat milk
  • 2 tablespoons heavy cream
  • 2 tablespoons unsalted butter
  • 2 roasted garlic cloves, mashed
  • 1/2 teaspoons kosher salt

Directions

  1. Preheat the oven to warm.
  2. Bring two pots of water to a simmer. Add the potato and celeriac separately to each and boil until both are fork-tender, 10 to 12 minutes. Drain, and place the potatoes and celeriac on a baking sheet. Warm in the oven to steam dry, about 5 minutes.
  3. Bring the milk, cream and butter to a simmer in a small saucepan over low heat. Keep warm over very low heat.
  4. Puree the hot potatoes and celeriac with a ricer or in a food mill. Place in a bowl and stir in the roasted garlic.
  5. Whip the hot milk mixture into the potato mixture. Season with the salt. Serve at once.

CIA FOODIES


Celeriac and Potato Purée

Celeriac potato puree
Makes 6 Servings

Ingredients

  • 2 2/3 cups large-dice all-purpose potato (peeled)
  • 1 2/3 cups diced celeriac
  • 1/4 cup nonfat milk
  • 2 tablespoons heavy cream
  • 2 tablespoons unsalted butter
  • 2 roasted garlic cloves, mashed
  • 1/2 teaspoons kosher salt

Directions

  1. Preheat the oven to warm.
  2. Bring two pots of water to a simmer. Add the potato and celeriac separately to each and boil until both are fork-tender, 10 to 12 minutes. Drain, and place the potatoes and celeriac on a baking sheet. Warm in the oven to steam dry, about 5 minutes.
  3. Bring the milk, cream and butter to a simmer in a small saucepan over low heat. Keep warm over very low heat.
  4. Puree the hot potatoes and celeriac with a ricer or in a food mill. Place in a bowl and stir in the roasted garlic.
  5. Whip the hot milk mixture into the potato mixture. Season with the salt. Serve at once.

Copyright © 2019 The Culinary Institute of America

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