Potato celery root purée from Barefoot In Paris: Easy French Food You Can Make At Home (page 163) by Ina Garten

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Notes about this recipe

  • anya_sf on March 04, 2020

    I made this ahead, so I added all the milk, which was a bit much. I added salt to taste. Lowfat milk was fine. Overall, this was good. Next time I'd add less milk so it's thicker, but otherwise the texture was nice - smooth, not gluey.

  • Skamper on December 13, 2018

    This was a delicious side to mustard chicken. Kind of a lot of dishes to do, though.

  • Analyze on March 25, 2017

    The first time I made this, maybe 5 years ago, we thought that it was really good. Over then, we've kinda both developed an aversion to celery root. This has a nice texture and tastes strongly of celery. If that sounds good to you, I'd definitely recommend it.

  • MKinLA on February 22, 2013

    Really delicious side, excellent, lightly and almost herbal alternative to mashed potatoes. Ricing the potatoes definitely the way to go, and I pureed the celery root in the Vitamix, so they were silky smooth (good enough to be a side on their own, though slightly less complex from a flavor profile).

  • Delys77 on September 19, 2012

    I love the combination of potato and celery root, it just screams fall to me. In the past I have made Dorie's version, which is very similar except that she recommends you puree the whole batch in the food processor. While this is expedient, the result is slightly gummy potato. Ina's approach of ricing the potato and pureeing the celery root separately then combining is a much better way to go. Fabulous side!

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