Name: Celery Root Purée with Toasted Hazelnuts
Yield: Makes 8 to 10 servings
Ingredients: 3 pounds celery root, peeled, cut into 1/2" cubes; 3 pounds russet potatoes, peeled, cut into 1" cubes; Kosher salt; 2/3 cup heavy cream; 2/3 cup whole milk; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" cubes; Freshly ground black pepper; 1 tablespoon good-quality hazelnut oil; 1/4 cup coarsely chopped toasted hazelnuts; A food mill or potato ricer

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Celery Root Purée with Toasted HazelnutsMichael Graydon and Nikole Herriott

Celery root and potatoes are a mash made in heaven. Transfer cubed potatoes and celery root to a bowl of water as soon as you cut them to keep them from turning brown.

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