Celery Root and Potato Puree by Anne Burrell

This recipe has been made twice. The first time it was absolutely terrific. The second time didn't work out so well.

I'll try and keep up with reviews for each time this dish is made.

Ingredients for 6 servings

• 3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready for use
• Kosher salt
• 1 large celery root, tough outer parts removed, cut into 1-inch cubes
• 1 to 1 1/2 cups heavy cream
• 1 stick cold butter, cut into pats
• Special Equipment: Food mill

Directions

Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Make sure to add enough water to cover vegetables by 2 inches and season generously with salt. Bring the water to a boil. When the water has been boiling for about 10 minutes, add the celery root and cook until both vegetables are "fork tender". Strain the celery root and potatoes.

Put the cream in a small saucepan and bring it to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add about 1/4 of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat this process until all of the cream and butter have been incorporated. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.

Tasting Comments for 1st Creation:

Me: Absolutely fabulous! Yummy and wonderful
Second Opinion: Ditto
Third Opinion:

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Tasting Comments for 2nd Creation:

Me: Something isn't right. I used 5 pounds of potatoes to one head of celery root... not so good. The balance created an unwelcomed "taste" rather than a delightful "flavor."

Second Opinion: Oh yuck, what is that funny taste?
Third Opinion: