6 cups whole milk, divided
1 tablespoon unsalted butter
2 medium shallots, finely chopped
3 cloves garlic, finely chopped
3 bulbs celery root (about 2 pounds), peeled and cut into large cubes
1 large russet potato, peeled and cut into large cubes
Kosher salt, to taste
Freshly ground pepper, to taste
2 tablespoons good-quality hazelnut oil
1/2 cup toasted hazelnuts, coarsely chopped
- In a medium saucepan, bring 3 cups of milk to a simmer. Reduce the milk until it begins to caramelize and turn brown, about 45 minutes.
- Meanwhile, in a large saucepan, melt the butter. Add shallots and garlic and cook over low heat until shallots are translucent, about 3 minutes. Add the celery root and russet potato and cook for 3 minutes longer, making sure they don't brown. Add remaining 3 cups of milk and simmer until the celery root is tender, about 25 minutes.
- Remove both saucepans from heat. Transfer the celery root and both milks to a blender or food processor and blend until smooth. Season with salt and pepper to taste.
- Serve hot, drizzled with good-quality hazelnut oil and chopped toasted hazelnuts.
- Side Dishes, Vegetables
- North American