Celery-Root Pure with Truffle Butter

Ingredients

• Potato

  Flesh and skin, raw

  5 cup, diced or 750g

• Celery

  Raw

  8 cup chopped or 808g

• Butter

  Unsalted

  1 stick or 113g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Salt

  Table

  1 tsp or 6g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

Directions

1. Cover celery and potatoes with cold salted water by 2 inches in a 4- to 6-quart heavy pot, then simmer, covered, until celery is very tender, about 15 minutes.
2. While vegetables are simmering, bring cream, butter, salt, and pepper just to a simmer, stirring until butter is melted.
3. 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.)

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