Celery Root Potato Puree with Leeks

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.
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