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Ingredients:
3 Pound(s) celery root; peeled, cut into 1/2 in p
1 3/4 Pound(s) boiling potatoes; peeled, cut into 1/2 in p
1 Cup(s) heavy cream
4 Ounce(s) black truffle butter
4/23 Ounce(s) salt
87/2000 Ounce(s) black pepper
Directions: Cover celery root and potatoes with cold salted water by 2 inches in a 4- to 6-quart heavy pot, then simmer, covered, until celery root is very tender, about 15 minutes. While vegetables are simmering, bring cream, truffle butter, salt, and pepper just to a simmer, stirring until butter is melted. Drain vegetables in a colander and transfer to a food processor. Add hot cream mixture in a steady stream, pulsing until smooth. (Alternatively, mash vegetables with hot cream mixture using a potato masher.) Cooks' note: Pure can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat in an ovenproof dish, covered, in the oven or microwave until hot. *Available at specialty foods shops and D'Artagnan (800-327-8246). Con tributor: Gourmet November 2004
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