Side Dish: United States – Celery Root-Potato Silk with Chive and White Pepper

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

12 oz (340 g) celery root (celeriac), peeled and 1-inch (2.54 cm) diced
8 oz (225 g) Yukon Gold potatoes, peeled and 1-inch (2.54 cm) diced
1 large garlic clove, smashed
1 bay leaf
1 1 / 4 tsp (6.25 ml) kosher salt, divided
4 tbsp (60 g) unsalted butter, cubed
1 / 2 cup (120 ml) heavy cream
2 tbsp (30 ml) creme fraiche
1 / 4 tsp (1.25 ml) ground white pepper
2 tbsp (6 g) finely snipped chives

Show original ingredient measurements

12 oz / 340 g celery root (celeriac), peeled and 1-inch diced
8 oz / 225 g Yukon Gold potatoes, peeled and 1-inch diced
1 large garlic clove, smashed
1 bay leaf
1 1 / 4 tsp kosher salt, divided
4 tbsp (60 g) unsalted butter, cubed
1 / 2 cup (120 ml) heavy cream
2 tbsp (30 ml) creme fraiche
1 / 4 tsp ground white pepper
2 tbsp (6 g) finely snipped chives

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Place celery root, potatoes, garlic, and bay leaf in a medium pot and cover with cold water by about 1 inch (2.54 cm). Season the water with 1 tsp (5 ml) kosher salt.
Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook until very tender, 15–20 minutes.
Drain well, discard the bay and garlic, and return the vegetables to the hot pot over low heat for 1–2 minutes to steam off excess moisture.
Meanwhile, warm the butter and cream together in a small saucepan until the butter is melted and the mixture is steaming (do not boil).
Pass the vegetables through a ricer or mash until perfectly smooth. Fold in the hot butter–cream, then add creme fraiche, the remaining 1/4 tsp (1.25 ml) kosher salt, and white pepper. Stir vigorously with a spatula until silky; adjust seasoning to taste.
If needed, loosen with a splash of warm cream for a spoonable texture. Fold in chives just before serving.
Serve warm alongside the Chateaubriand to contrast its richness with a delicate, aromatic puree.

Place celery root, potatoes, garlic, and bay leaf in a medium pot and cover with cold water by about 1 inch. Season the water with 1 tsp kosher salt.
Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook until very tender, 15–20 minutes.
Drain well, discard the bay and garlic, and return the vegetables to the hot pot over low heat for 1–2 minutes to steam off excess moisture.
Meanwhile, warm the butter and cream together in a small saucepan until the butter is melted and the mixture is steaming (do not boil).
Pass the vegetables through a ricer or mash until perfectly smooth. Fold in the hot butter–cream, then add creme fraiche, the remaining 1/4 tsp kosher salt, and white pepper. Stir vigorously with a spatula until silky; adjust seasoning to taste.
If needed, loosen with a splash of warm cream for a spoonable texture. Fold in chives just before serving.
Serve warm alongside the Chateaubriand to contrast its richness with a delicate, aromatic puree.