Root Vegetable Puree
Ingredients
- 2 1/2 lb. Yukon Gold potatoes, peeled and quartered
- 1 lb. celery root, peeled and cut into 1/2-inch pieces
- 1 cup water
- 4 Tbs. (1/2 stick) unsalted butter
- 1 cup heavy cream
- Salt and freshly ground pepper, to taste
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