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Purée of Celery Root
from Pierre Franey's Low Calorie Gourmet , page 224
Truffle oil or truffle salt adds a seductive, earthy character to these root vegetables. Pierre favored Yukon Gold potatoes.
INGREDIENTS1 ½ pounds celery root, peeled and cut into 1-inch cubes (about 4 cups)
½ pound potatoes, peeled and cut into ¾-inch cubes (about 1 cup)
½ teaspoon salt
¾ cup milk
1 tablespoon butter
Freshly ground black pepper to taste
Pinch of grated nutmeg
PREPARATION1. Put the celery and potatoes into a saucepan and cover them with water. Add the salt and bring to a boil. Simmer for 20 minutes, or until the vegetables are tender.
2. Drain the celery root and potatoes and purée through a food mill, potato ricer or whip using an electric mixer. Return the purée to the saucepan.
Heat the milk and butter and blend into the puree. Stir in the pepper and nutmeg. Keep the purée warm until you are ready to serve it.