Potato Celeriac Purée

• medium saucepan
• colander
• potato masher
• large frying pan with lid
• wooden spoon
• immersion blender

• salt
• 1 pound potatoes, scrubbed or peeled, cut into chunks
• ¼ c olive oil, divided
• 1 medium celeriac (about ¾ pound), peeled and diced
• ¼ c cashew milk

Fill the saucepan with water, add a healthy pinch of salt and the potatoes, and boil until soft, 10-15 minutes.

Meanwhile, heat 2 T oil in the frying pan, add celeriac and a pinch of salt, cover, and cook over low heat, stirring occasionally, until soft: 12-15 minutes.

Drain the potatoes, then transfer back to pot and mash with remaining 2 T oil.

Transfer the cooked celeriac into the immersion blender container, add milk, and purée.

Stir celeriac purée into the mashed potatoes and serve hot.

Potato celeriac purée is particularly tasty alongside marinated tofu.

Adapted from the recipe for “Celeriac and potato purée” in The Art of Simple Food – read my review.

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