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Gourmet

Celery Root and Potato Purée with Chervil (Céleri Rave en Purée)

By Raquel Carena

4.1

(7)

Much more interesting than plain mashed potatoes, this purée gets an earthy boost from celery root and chervil and an amazing smoothness and richness from a generous amount of cream.

Cooks' note:

Purée can be made 2 days ahead and chilled. Reheat gently.

Recipe information

  • Total Time

    1 1/4 hr

  • Yield

    Makes 4 servings

Ingredients

1 1/2 pounds Yukon Gold potatoes
1 1/2 pounds celery root (celeriac)
1 cup heavy cream
1/4 cup chopped chervil
Equipment: a food mill or potato ricer

Preparation

  1. Step 1

    Peel potatoes and celery root. Cut into 1-inch chunks. Steam in a large steamer set over boiling water, covered, until very tender, 30 to 40 minutes.

    Step 2

    Force through food mill into a bowl. Stir in cream, chervil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Season with additional salt.

TagsFrenchEuropeanCelery RootRoot VegetableVegetablePotatoChervilHerbs & SpicesSideDinnerGluten FreeNut FreeEasyMake Ahead5 Ingredients or FewerSteamGourmet
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