Celery-Root Purée with Truffle Butter

Ingredients for Celery-Root Purée with Truffle Butter

• 1.4kg celery root (sometimes called celeriac

• 2 large), peeled with a knife and cut into 1/2-inch pieces (1925ml )

• 800g boiling potatoes (3 large), peeled and cut into 1/2-inch pieces

• 240ml double cream

• 110g black truffle butter* or 1 stick (110g ) unsalted butter

• 1 teaspoon salt

• 1/4 teaspoons black pepper

How to make Celery-Root Purée with Truffle Butter

Cover celery root and potatoes with cold salted water by 2 inches in a 4- to 6-quart heavy pot, then simmer, covered, until celery root is very tender, about 15 minutes.

While vegetables are simmering, bring cream, truffle butter, salt, and pepper just to a simmer, stirring until butter is melted.

Drain vegetables in a colander and transfer to a food processor. Add hot cream mixture in a steady stream, pulsing until smooth. (Alternatively, mash vegetables with hot cream mixture using a potato masher.)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.