Celery Root Yellow Potatoes
  • 3 lb Yukon gold potatoes, peeled and cubed
  • 1 ½ lb celery root, peeled and cubed
  • 1 cup heavy cream
  • 4 oz unsalted butter
  • ½ tsp nutmeg ground
  • 3 Tbsp kosher salt
  1. Combine potatoes and celery root in pot with 2 Tbsp of the salt and cover with water. Bring to a simmer and cook till tender.
  2. Melt butter with cream and nutmeg in a small pot.
  3. Drain potatoes and celery root. In food mill or food processor puree potato mix and add cream and butter mixture. Mix well and season with remaining salt to taste.
Recipe by Northwest Fresh at https://nwfresh.haggen.com/celery-root-yellow-potatoes/