Celeriac and Potato Puree

This restaurant quality puree is comforting and makes the perfect side dish to any rich stew like the Non-Boeuf Daube Provencal served here.

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

1. Prepare the vegetables.

2. Place all prepared vegetables into a large pot and cover with water.

3. Bring to a boil, then lower the heat and simmer for 20-25 minutes or until all vegetables are soft and tender.

4. 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.

5. 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