Celery Root Purée With Toasted Hazelnuts
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
61
Spice
53
Sweetness
56
Sourness
43
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Place celery root and potatoes in a large heavy pot
2
Add cold water to cover; season with salt
3
Bring to a boil over medium-high heat
4
Reduce heat; simmer until vegetables can be pierced with a fork, 20-25 minutes
5
Drain vegetables well
6
Pass vegetables through food mill or potato ricer into same pot
7
Meanwhile, bring cream and milk just to a simmer in a medium saucepan; remove from heat
8
Stir vegetable purée constantly over medium-low heat until excess moisture evaporates, about 2 minutes
9
Stir butter into purée a few pieces at a time, blending between additions
10
Remove from heat; slowly fold in cream mixture until a smooth purée forms
11
Season to taste with salt and pepper
12
DO AHEAD: Purée can be made 1 day ahead
13
Cover; chill
14
Rewarm in a microwave or in a heatproof bowl set over a large pot of simmering water
15
Strain hot purée through a medium-mesh sieve into a serving bowl (this makes the texture especially smooth and creamy)
16
Drizzle with oil; scatter hazelnuts over
17
Place celery root and potatoes in a large heavy pot
18
Add cold water to cover; season with salt
19
Bring to a boil over medium-high heat
20
Reduce heat; simmer until vegetables can be pierced with a fork, 20-25 minutes
21
Drain vegetables well
22
Pass vegetables through food mill or potato ricer into same pot
23
Meanwhile, bring cream and milk just to a simmer in a medium saucepan; remove from heat
24
Stir vegetable purée constantly over medium-low heat until excess moisture evaporates, about 2 minutes
25
Stir butter into purée a few pieces at a time, blending between additions
26
Remove from heat; slowly fold in cream mixture until a smooth purée forms
27
Season to taste with salt and pepper
28
DO AHEAD: Purée can be made 1 day ahead
29
Cover; chill
30
Rewarm in a microwave or in a heatproof bowl set over a large pot of simmering water
31
Strain hot purée through a medium-mesh sieve into a serving bowl (this makes the texture especially smooth and creamy)
32
Drizzle with oil; scatter hazelnuts over