Celery Root and Potato Puree with Chervil (Celeri Rave en Puree)

• 1 1/2 pounds Yukon Gold potatoes
• 1 1/2 pounds celery root (celeriac)
• 1 cup heavy cream
• 1/4 cup chopped chervil
• Equipment: a food mill or potato ricer

1. Peel potatoes and celery root.
2. Cut into 1-inch chunks.
3. Steam in a large steamer set over boiling water, covered, until very tender, 30 to 40 minutes.
4. Force through food mill into a bowl.
5. Stir in cream, chervil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
6. Season with additional salt.

potatoes, celery root, heavy cream, chervil, mill

Taken from www.epicurious.com/recipes/food/views/celery-root-and-potato-puree-with-chervil-i-celeri-rave-en-puree-i-243636 (may not work)