Ingredients
3 large Idaho potatoes
1 large celery root
1 1/2 c. heavy cream
1 stick butter
salt
Preparation
Step 1Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Make sure to add enough water to cover vegetables by 2 inches and season generously with salt. Bring the water to a boil. When the water has been boiling for about 10 minutes, add the celery root and cook until both vegetables are tender. Strain the celery root and potatoes.Step 2Add the cream to a small saucepan and bring it to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add about 1/4 cup of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat this process until all of the cream and butter have been incorporated. Taste for seasoning as you will probably have to add salt.Step 3Serve in a warm serving bowl immediately or keep warm until ready to use.
Catch Anne Burrell on Secrets of a Restaurant Chef, on Food Network.
