Celery Root and Potato Purée
6 sprigs fresh thyme
5 ounces unsalted butter
2 cups heavy cream
4 large Yukon Gold potatoes, peeled and medium diced
1 large celery root, peeled and medium diced
Salt, to taste
Chopped chives, for garnish
1. In a medium pot, add the thyme, butter and heavy cream. Bring to a simmer and turn the heat off to let the thyme steep for 30 minutes.
2. Fill a large pot with a steamer basket with water (the water shouldn’t be high enough to come through the steamer holes). Bring to a simmer. Add the potatoes and celery root. Cover the pot and steam the vegetables for about 30 minutes or until tender.
3. Remove the potatoes and celery root from the steamer basket, and pass them through a fine sieve into a large
bowl. Strain the heavy cream mixture over the top. Mix until smooth and creamy. Add salt as needed. Garnish with chopped chives.