Celery root and potato puree

Ingredients:

• 1 large celery root, tough outer parts removed, cut into 2.5cm cubes.
• 3 large Idaho potatoes, cut into 2.5cm cubes, soak in water until ready to use
• 1 - 1.5 cups heavy cream
• 110 g cold butter, cut into pieces
• Special equipmentvegetable cutter-mill

Preparation:

1. Place the potatoes in a saucepan with room left over for the celery. Pour in enough water to cover the vegetables by 2 inches (5 cm). Season generously with salt. Bring to a boil and simmer for about 10 minutes. Add the celery and cook until all the vegetables are tender when pierced with a fork. Drain the cooking liquid from the potatoes and celery.
2. Pour the cream into a small saucepan and bring to a simmer. Meanwhile, pass the celery root and potatoes through a vegetable grinder over a large bowl. Add a quarter of the hot cream and 2 knobs of butter to the pureed vegetables. Stir vigorously until the ingredients are completely combined. Repeat with the remaining cream and butter. Taste. You may need to add more salt.
3. Serve immediately in a warmed serving bowl or keep warm until needed.