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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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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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*
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