Name: Celery-Root Purée with Truffle Butter
Cook time: 20 min
Total time: 35 min
Yield: Makes 8 to 10 side-dish servings
Ingredients: 3 lb celery root (sometimes called celeriac; 2 large), peeled with a knife and cut into 1/2-inch pieces (8 cups); 1 3/4 lb boiling potatoes (3 large), peeled and cut into 1/2-inch pieces; 1 cup heavy cream; 4 oz black truffle butter* or 1 stick (1/2 cup) unsalted butter; 1 teaspoon salt; 1/4 teaspoon black pepper

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Celery-Root Purée with Truffle ButterSang An

Truffles add a flavorful woodsy note, but if you make this French-influenced celery-root purée without them, it will still be delicious.

Cooks' note:

Purée can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat in an ovenproof dish, covered, in the oven or microwave until hot. *Available at specialty foods shops and D'Artagnan (800-327-8246).

Recipe notes

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