Potato and Root Vegetable Purée



  • 1 1/2 lbs. russet potatoes, peeled and cut into 1-inch chunks
  • 1 1/2 lbs. of one or combination of celery root (celeriac), turnips or daikon
  • 2 tsp. salt
  • 1 Tbs. olive oil
  • 1 tsp. ground white pepper
  • 1/4 tsp. nutmeg


Put potatoes and root vegetables in large pot. Add water to cover and bring to a boil. Add 1 teaspoon salt. Reduce heat to medium and cook until tender, about 25 to 30 minutes. Drain. Transfer vegetables to food processor. Add oil, remaining salt, pepper and nutmeg. Process until mixture is puréed. Serve as you would mashed potatoes.