Celery Root Purée With Toasted Hazelnuts

• 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

1. Place celery root and potatoes in a large heavy pot. Add cold water to cover; season with salt. Bring to a boil over medium-high heat. Reduce heat; simmer until vegetables can be pierced with a fork, 20-25 minutes.
2. Drain vegetables well. Pass vegetables through food mill or potato ricer into same pot.
3. Meanwhile, bring cream and milk just to a simmer in a medium saucepan; remove from heat. Stir vegetable puree constantly over medium-low heat until excess moisture evaporates, about 2 minutes.
4. Stir butter into puree a few pieces at a time, blending between additions. Remove from heat; slowly fold in cream mixture until a smooth puree forms. Season to taste with salt and pepper. DO AHEAD:
5. Strain hot puree through a medium-mesh sieve into a serving bowl (this makes the texture especially smooth and creamy). Drizzle with oil; scatter hazelnuts over.

celery root, russet potatoes, kosher salt, heavy cream, milk, butter, freshly ground black pepper, hazelnut oil, hazelnuts, mill

Taken from www.epicurious.com/recipes/food/views/celery-root-puree-with-toasted-hazelnuts-51123140 (may not work)