Pureed Potatoes with Celery Root from Lighter, Quicker, Better: Cooking for the Way We Eat Today by
Celery root, sometimes called celeriac, is about the size of a softball, gnarled and ugly. It has an intense but mellow celery flavor. Puree it with potatoes; it’s a haunting combination.
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Ingredients
- 1½ to 1¾ pounds whole celery root, peeled, washed, quartered, and sliced thin
- 1 garlic clove
- 1 bay leaf
- 1 pound all-purpose potatoes, peeled, quartered, and sliced thin
- ½ teaspoon salt
- 1 tablespoon extra virgin olive oil (optional)
- Freshly grated nutmeg
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