Behind the Recipes
Celery Root Purée by Chef Marc Murphy
Makes 4-6 servings
INGREDIENTS:
2 cups milk
2 celery roots, peeled, cut into 2 inch cubes
2 Yukon gold potatoes, peeled, cut into 2 inch cubes
1/4 pound (1 stick) unsalted butter, cold
Kosher salt
Freshly ground black pepper
PREPARATION:
1. Bring 3 quarts water to boil. Add milk.
2. Add potatoes and celery root, return to boil, then reduce heat to medium and simmer until tender.
3. Drain celery root and potatoes, and transfer to food processor.
4. Add cold butter and purée until smooth. Season to taste with salt and pepper.
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