Celery Root Purée with Toasted Hazelnuts

Name: Celery Root Purée with Toasted Hazelnuts
Yield: 4 servings
Ingredients: 1 3 pounds celery root, peeled, cut into 1/2" cubes; 1 3 pounds russet potatoes, peeled, cut into 1" cubes; 1 Kosher salt; 1 2/3 cup heavy cream; 1 2/3 cup whole milk; 1 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" cubes; 1 Freshly ground black pepper; 1 1 tablespoon good-quality hazelnut oil; 1 1/4 cup coarsely chopped toasted hazelnuts; 1 A food mill or potato ricer

From the kitchen of Carly

Creamy celery root and potato purée, luxurious with butter and cream, finished with toasted hazelnut oil and chopped hazelnuts for a subtle earthiness. A sophisticated side that tastes far more impressive than it is to make.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 pounds celery root, peeled, cut into 1/2" cubes
13 pounds russet potatoes, peeled, cut into 1" cubes
1Kosher salt
12/3 cup heavy cream
12/3 cup whole milk
11/2 cup (1 stick) chilled unsalted butter, cut into 1/2" cubes
1Freshly ground black pepper
11 tablespoon good-quality hazelnut oil
11/4 cup coarsely chopped toasted hazelnuts
1A food mill or potato ricer

Instructions

Place celery root and potatoes in a large heavy pot. Add cold water to cover; season with salt. Bring to a boil over medium-high heat. Reduce heat; simmer until vegetables can be pierced with a fork, 20-25 minutes.
Drain vegetables well. Pass vegetables through food mill or potato ricer into same pot.
Meanwhile, bring cream and milk just to a simmer in a medium saucepan; remove from heat. Stir vegetable purée constantly over medium-low heat until excess moisture evaporates, about 2 minutes.
Stir butter into purée a few pieces at a time, blending between additions. Remove from heat; slowly fold in cream mixture until a smooth purée forms. Season to taste with salt and pepper. DO AHEAD: Purée can be made 1 day ahead. Cover; chill. Rewarm in a microwave or in a heatproof bowl set over a large pot of simmering water.
Strain hot purée through a medium-mesh sieve into a serving bowl (this makes the texture especially smooth and creamy). Drizzle with oil; scatter hazelnuts over.