Celery Root Purée with Toasted Hazelnuts

Ingredients for Celery Root Purée with Toasted Hazelnuts

• 1.4kg celery root, peeled, cut into 1/2" cubes

• 1.4kg russet potatoes, peeled, cut into 1" cubes

• Kosher salt

• 160ml double cream

• 160ml whole milk

• 120ml (1 stick) chilled unsalted butter, cut into 1/2" cubes

• Freshly ground black pepper

• 1 tablespoon good-quality hazelnut oil

• 60ml coarsely chopped toasted hazelnuts

• A food mill or potato ricer

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.