Wednesday, January 3, 2007

Winter Celeriac Puree With Neufchatel Cheese

6 to 8 servings

Tangy, earthy and creamy, this side dish may become a regular stand-in for mashed potatoes in your dinner repertoire. Use unripened American-made Neufchatel, which has a lower butterfat content than its French counterpart. Executive chef Frederic Przyborowski suggests serving the puree with pork chops or seared tuna.

2 pounds medium Idaho potatoes (3 to 4), peeled and quartered

2 pounds celeriac (celery root), peeled and cut into 1-inch cubes

1/4 cup to 1/3 cup Neufchatel cheese (may substitute light sour cream)

1/4 teaspoon ground white pepper

Salt

1/4 teaspoon freshly grated nutmeg, for garnish

2 tablespoons snipped chives, for garnish

Fill a large pot with 2 to 3 quarts of lightly salted water and add the potatoes and celeriac. Bring to a boil over medium-high heat and cook for about 15 minutes or until the vegetables are tender. Drain, spread out and let stand for at least 3 to 4 minutes to dry -- especially the celeriac, which retains moisture. Pass through a food mill or potato ricer, then a fine-mesh strainer, into a large bowl and whisk until a smooth puree forms. (You may use a food processor, but be careful not to overblend.) Add the cheese, stirring to combine; season with the pepper and salt to taste. To serve, garnish with nutmeg and chives. Serve warm.

Per serving (based on 8): 132 calories, 5 g protein, 28 g carbohydrates, 1 g fat, 1 mg cholesterol, 0 g saturated fat, 155 mg sodium, 4 g dietary fiber

Recipe tested by Adrienne Cook; e-mail questions tofood@washpost.com