Celery-root Purée With Truffle Butter

Image of Celery-root Purée With Truffle Butter, Gourmet Magazine
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Ingredients

  • 3 lb celery root (sometimes called celeriac; 2 large), peeled with a knife and cut into 1/2-inch pieces (8 cups)
  • 1 3/4 lb boiling potatoes (3 large), peeled and cut into 1/2-inch pieces
  • 1 cup heavy cream
  • 4 oz black truffle butter* or 1 stick (1/2 cup) unsalted butter
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Description

Truffles Add A Flavorful Woodsy Note, But If You Make This French-influenced Celery-root Purée Without Them, It Will Still Be Delicious.

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