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Celery Root Purée with Toasted Hazelnuts


Celery Root Purée with Toasted Hazelnuts Recipe

Ingredients:
  • 3 pounds celery root, peeled, cut into 1/2-inch cubes
  • 3 pounds russet potatoes, peeled, cut into 1-inch 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-inch cubes
  • Freshly ground black pepper
  • 1 tablespoon good-quality hazelnut oil
  • 1/4 cup coarsely chopped toasted hazelnuts
  • A food mill or potato ricer
Directions:
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