Celeriac and Potato Puree
Ingredients
1 medium celeriac, peeled and cut into 2” cubes
4 medium Idaho potatoes, peeled and cut into 2” cubes - it’s also delicious to substitute a 1/2 cauliflower for the potatoes
2 shallots peeled and halved
2 cloves of garlic, peeled
1/8 tsp ground black pepper
Instructions
Prepare the vegetables.
Place all prepared vegetables into a large pot and cover with water.
Bring to a boil, then lower the heat and simmer for 20-25 minutes or until all vegetables are soft and tender.
Remove from the heat and drain, discarding the cooking water or you could save it and use as a base for your next batch of vegetable stock.
Either leave in the pot and mix well with a hand mixer along with ground black pepper until smooth and creamy or transfer to a food processor and process 1-2 minutes.
Yields 4 servings as a side dish