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Root Vegetable Puree

To prepare this puree of root vegetables, we rely on a food mill, a manual tool that is a favorite among French cooks. Known in France as a moulin à légumes, it treats food more gently than a food processor. The mill purees and strains ingredients at the same time, producing a perfectly smooth, even texture. When you turn the crank, a rotating blade pushes the food through a perforated disk into a bowl, leaving unwanted fibers and particles behind. Serve the puree alongside our Chicken with 40 Garlic Cloves (see related recipe at left).

Ingredients:

  • 2 1/2 lb. Yukon Gold potatoes, peeled and
      quartered
  • 1 lb. celery root, peeled and cut
      into 1/2-inch pieces
  • 1 cup water
  • 4 Tbs. (1/2 stick) unsalted butter
  • 1 cup heavy cream
  • Salt and freshly ground pepper, to taste

Directions:

Put the potatoes, celery root and water in an electric pressure cooker. Cover and cook for 6 minutes according to the manufacturer¿s instructions. Release the pressure according to the manufacturer¿s instructions. Drain the potatoes and celery root.

Meanwhile, in a small saucepan over medium heat, combine the butter and cream. Heat until the butter melts and small bubbles form around the edges of the pan. Reduce the heat to low and keep warm.

Set a food mill over a large bowl and puree the vegetables in batches. Using a spatula, stir in the cream mixture in two additions, allowing each addition to be absorbed before adding more. Season with salt and pepper and serve immediately. Serves 8.
Williams-Sonoma Kitchen.