Classic Celeriac Purée (Celery Root Purée) — Silky Steakhouse Side

Ingredient Spotlight

Celeriac (celery root), peeled and cut into 1" cubes

Celeriac is the knobby root of a celery variety, long used in European cooking (notably French). It has an earthy, slightly nutty flavor with a mild celery note and a starchy texture well suited to mashes, purees and braises. You can find it in the produce section of larger supermarkets, specialty grocers or farmers' markets; look for firm, heavy roots without soft spots. If you can't find it, substitute peeled potatoes or parsnips combined with a few chopped celery stalks to add the celery character.

Ingredient Spotlight

Freshly grated nutmeg

This refers to whole nutmeg grated fresh rather than pre-ground; nutmeg is a warm, sweet, aromatic spice originally from the Banda Islands (Moluccas). Freshly grated nutmeg is more fragrant and complex than pre-ground and is traditionally used in cream sauces, egg dishes and root-vegetable purées. Whole nutmeg is sold in the spice aisle at most grocery stores and specialty shops. If you don't have whole nutmeg, use a pinch of ground nutmeg (start with less) or mace (the nutmeg’s outer aril) as the closest substitute.

Ingredient Spotlight

White pepper (or black), ground

White pepper is made from ripe peppercorns with the outer skin removed, and is common in European and some Asian cuisines where a milder, less floral pepper note and a pale appearance in sauces is desired. It tastes earthier and slightly fermented compared with black pepper and is often used in light-colored purées and cream sauces to avoid dark specks. You can find ground white pepper in the spice aisle or whole white peppercorns in specialty shops. If unavailable, use ground black pepper (it will be bolder and will leave dark flecks) or reduce the amount to avoid overpowering delicate dishes.