GMA Recipe: Celery Root Puree

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Celery Root Puree
From chef and author Wolfgang Puck

This goes under the "Surf" portion of Wolfgangs's Oscars Surf and Turf, created expressly for the 2002 Governor's Ball, the party where stars wine and dine at the Academy Awards.

Oscars Suf and Turf Serve this under Sesame Crusted Salmon

Ingredients

1 celery root (about 1 1/2 pounds), peeled, trimmed, and cut into 1-inch cubes

1 or 2 small baking potatoes (about 4 ounces), peeled and cut into 1-inch cubes

1 teaspoon salt

1/2 cup heavy cream

2 tablespoons (1 ounce) unsalted butter

Freshly ground white pepper

Directions

1. Place the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, about 15 to 20 minutes.

2. Drain the water and return the celery and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes.

3. Remove from the heat, stir in the butter, and season with salt and pepper to taste. Puree in a food mill, return to the pan, and keep warm over simmering water. Use as needed.

Yield: Makes about 2 1/2 cups

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