Food recipes
Celery-Root Puree with Truffle Butter
Celery-Root Puree with Truffle Butter Ingredients: celery, raw potatoes, raw, skin cream, fluid, heavy whipping butter, without salt salt, table spices, pepper, black Directions: Cover celery root and potatoes with co...
Celery-Root Puree with Truffle Butter
Ingredients:
celery, raw
potatoes, raw, skin
cream, fluid, heavy whipping
butter, without salt
salt, table
spices, pepper, black
Directions:
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.)
Ingredients:
celery, raw
potatoes, raw, skin
cream, fluid, heavy whipping
butter, without salt
salt, table
spices, pepper, black
Directions:
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.)