Ingredients

  • 3 lb celeriac , peeled with a knife and cut into 1/2-inch pieces (8 cups)
  • 1 3/4 lb boiling potatoes (3 large), peeled and cut into 1/2-inch pieces
  • 1 cup  cream (unsweetend nut milk, or heavy cream)
  • 4 oz black truffle butter* or  (1/4 – 1/8 cup) truffle oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Preperation

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.)

 

Real Conventional

Lettuce Love Farms is Certified Organic by C.C.O.F. Contact; lettucelovefarms@gmail.com