Potato-Celery Purée
Potato-celery purée is a recipe featuring fresh ingredients from the potato dishes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 900 g Jerusalem artichoke
- 450 g potatoes
- 2 garlic cloves (peeled)
- Salt
- 50 g butter
- 150 ml heavy cream (or crème fraîche)
- freshly ground black pepper
Instructions
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1.
First prepare the celery. Set a bowl of cold water ready, and place the prepared celery pieces in it so they don’t brown. Roughly peel the celery with a knife, cut into 2 cm thick cubes, and put them in the cold water. Peel the potatoes and cut into 2.5 cm thick cubes, slightly larger than the celery.
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2.
Place each vegetable separately with one garlic clove in different pots and cover just with boiling water. Salt the water and cook the vegetables until tender, about 10 minutes.
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3.
Drain each vegetable through a colander and put both into a large heat‑proof bowl. Add the butter, cream or crème fraîche, and some freshly ground black pepper from the mill.
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4.
Using an electric hand mixer, first pulse the vegetables on low speed, then increase to higher speed until a smooth purée forms. Taste the purée and adjust seasoning as desired. Place the bowl in a large pot with lightly simmering water, cover with foil, and keep warm until serving.
