Celery Root Potato Puree with Leeks

by Cara Gambini
Celery Root Potato Puree with Leeks
Here's a flavorful and vegan alternative to mashed potatoes. Celery root adds a delicate herbaceous flavor, while the silky leeks add depth. Our buttery Spaniard Extra Virgin Olive Oil makes the combo wonderfully rich.

Serves 4

2 medium leeks, washed and thinly sliced
1/4 c plus 1/3 c The Spaniard Extra Virgin Olive Oil
2 lb Yukon Gold potatoes, peeled, 2" pieces
1 lb celery root, peeled, 2" pieces
3 cloves garlic, peeled, whole
Kosher salt

Heat 1/4 cup olive oil in a wide skillet over medium heat. Add washed leeks and reduce heat to low. Sweat leeks slowly until they are entirely silky, 15-20 minutes. Set aside.

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.