Celery Root and Potato Puree

From Viand East Four

1 lb potatoes, Yukon gold
5 tablespoons butter
1 med celery root (about ¾ lb)
milk and/or heavy cream (we used about half cream half milk)
thyme (optional)
1. Peel and Cook potatoes until soft in boiling water, then rice the potatoes and return to pot
2. stir in 2 tablespoons butter
3. Peel, cut in half and slice thin the celery root
4. melt in a heavy bottom sauce pan 3 tablespoons butter add celery root and salt, cover tightly and cook until soft 12-15 minutes occasionally stirring
5. puree celery root in blender, stir in potatos, and add milk to desired thickness

* We heated up the milk/cream with fresh thyme sprigs in it to infuse it w/ the herb flavor


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