Lemon-Thyme Celeriac and Potato Puree

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 2 min

Total 32 min

Ingredients

1 lb / 450 g celeriac, peeled and 1-inch diced
1 lb / 450 g Yukon Gold potatoes, peeled and 1-inch diced
3 tbsp unsalted butter
1/2 cup (120 ml) whole milk, warmed (plus more as needed)
1 tbsp extra-virgin olive oil
1 tsp finely grated lemon zest
1–2 tsp fresh lemon juice, to taste
1 tsp fresh thyme leaves, finely chopped
2 tbsp fresh chives, finely snipped (optional)
Kosher salt, to taste
Freshly ground black or white pepper, to taste

Instructions

1. Place celeriac and potatoes in a pot, cover with cold, well-salted water by 1 inch, and bring to a boil. Reduce to a brisk simmer and cook until very tender, 15–20 minutes.
2. Drain thoroughly, return to the hot pot, and let sit 1–2 minutes to steam off excess moisture.
3. Mash with a potato masher or pass through a ricer for a silkier texture.
4. In a small saucepan, melt the butter in the warm milk; stir in the olive oil. Gradually fold into the mash until creamy and supple, adding a splash more milk if needed.
5. Season with lemon zest, 1 teaspoon lemon juice to start, thyme, salt, and pepper. Taste and adjust salt, pepper, and lemon juice until bright but balanced.
6. Fold in chives (if using) and serve hot.