Recipe: Celery Root and Potato Puree

Food Network is gearing up for its new series, WORST COOKS IN AMERICA, which premieres on January 3rd at 10pm. And in celebration of good cooking, they have provided us with a few recipes from the chefs responsible for tutoring these horrible cooks, Anne Burrell and Beau MacMillan.

First up, we have a recipe courtesy Anne Burrell for Celery Root and Potato Puree, so try it out and let us know how it turns out.

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Inactive Prep Time: 0 minutes
Ease of preparation: Easy

Ingredients:
3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready for use
Kosher salt
1 large celery root, tough outer parts removed, cut into 1-inch cubes
1 to 1 1/2 cups heavy cream
1 stick cold butter, cut into pats

Special Equipment: Food mill

Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Make sure to add enough water to cover vegetables by 2 inches and season generously with salt. Bring the water to a boil. When the water has been boiling for about 10 minutes, add the celery root and cook until both vegetables are “fork tender”. Strain the celery root and potatoes.

Put the cream in a small saucepan and bring it to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add about 1/4 of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat this process until all of the cream and butter have been incorporated. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.

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