Celery Root and Potato Purée with Chervil (Céleri Rave en Purée)
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 cup heavy cream
- 1 1/2 pounds yukon gold potatoes
- Carbohydrate 47 g(16%)
- Cholesterol 82 mg(27%)
- Fat 23 g(35%)
- Fiber 7 g(28%)
- Protein 7 g(15%)
- Saturated Fat 14 g(69%)
- Sodium 205 mg(9%)
- Calories 409
Preparation Peel potatoes and celery root. Cut into 1-inch chunks. Steam in a large steamer set over boiling water, covered, until very tender, 30 to 40 minutes. Force through food mill into a bowl. Stir in cream, chervil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Season with additional salt. Cooks' note:Purée can be made 2 days ahead and chilled. Reheat gently.
Preparation Peel potatoes and celery root. Cut into 1-inch chunks. Steam in a large steamer set over boiling water, covered, until very tender, 30 to 40 minutes. Force through food mill into a bowl. Stir in cream, chervil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Season with additional salt. Cooks' note:Purée can be made 2 days ahead and chilled. Reheat gently.
