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Active Time
30 min
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Total Time
1 1/4 hr
Much more interesting than plain mashed potatoes, this purée gets an earthy boost from celery root and chervil and an amazing smoothness and richness from a generous amount of cream.
Ingredients
Makes 4 servings
Step 1
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.
Step 2
Force through food mill into a bowl. Stir in cream, chervil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Season with additional salt.
Purée can be made 2 days ahead and chilled. Reheat gently.
How would you rate Celery Root and Potato Purée with Chervil (_Céleri Rave en Purée_)?
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Reviews (5)
Back to TopWe made it just as described. However, the celery root, even with ricing was not smooth. There are many better recipes if you are looking for a 'mashed' side dish--potato and parsnips as an example.
Anonymous
St. Louis
4/2/2012
This turned out well, but only after I made a lot of adjustments. The taste was not right when I used half celeriac and half potatoes--I had to add much more celeriac. Also, it was too thick. I used plenty of light cream, and when I thought it was too rich but still needed thinning, I added milk. Served it with short ribs and they went quite well together.
vickicohn
12/31/2009
Very good recipe. Next time I'll make it with fresh basil. The celery root takes longer to cook then the potatoe. This needs to be kept in mind. I used a combination of half n half, and butter to cream this. The ricer works fine as long asyou cook the "root" till soft.
davebuoy
11/5/2009
Very easy, very good. I served rack of lamb over the puree with a balsamic demi. Perfection
lecordonbleudallas
Dallas, Tx
8/23/2009
Easy and delicious.
lars1000
San Jose, CA
8/18/2009
