Celery Root Purée

Creamy and light, this fancy alternative to mashed potatoes is the perfect side dish for holiday dinners.


4 small celeriac (celery root), peeled and cut into 1-inch cubes
2 tbsp. butter
1/4 to 1/2 cup whipping cream (35%)
Salt and freshly ground pepper, to taste


Add celery root cubes to boiling salted water. Cook until tender, about 15 to 20 minutes. Drain well. Mash celery root or pass through a potato ricer. Stir in butter and 1/4 cup cream. To make creamier, stir in 1/4 cup more cream. Season with salt and pepper.

Yield: 6 servings.