Tuesday, February 15, 2011

Potato, Parsnip And Celery Root Puree

This dish can be made an hour before serving and reheated in the microwave.

1 cup 1/2-inch cubes peeled celery root
1 cup 1/2-inch cubes peeled parsnips
1 cup 3/4-inch cubes peeled russet potato
kosher salt
1/4 cup half and half, warm
1 T pink-peppercorn butter

* * * * * * *

Ingredients for pink-peppercorn butter:
1/4 cup (1/2 stick) unsalted butter, room temperature
1 teaspoon minced fresh thyme
1 teaspoon honey
1 teaspoon whole pink peppercorns
kosher salt

Preparing the puree:
Combine celery root, parsnips, and potato in large saucepan; add enough water to cover. Sprinkle generously with coarse salt. Bring to boil. Reduce heat to medium; cook until vegetables are very tender when pierced with sharp knife, about 20 minutes. Drain well. Return vegetables to pan and place over medium heat, stirring constantly until moisture evaporates, 2 to 3 minutes.

Working in batches if necessary, spoon vegetables into potato ricer; press into microwave-safe medium bowl. Add warm half and half and pink-peppercorn butter, if desired. Mash until smooth. Season with coarse salt and black pepper.

Serves 2


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