How to make it

  • Place celery root and potatoes in a large heavy pot. Add cold water to cover; season with salt. Bring to a boil over medium-high heat. Reduce heat; simmer until vegetables can be pierced with a fork, 20-25 minutes. Drain vegetables well. Mash with a potato masher, until very smooth.
  • Meanwhile, bring cream and milk just to a simmer in a medium saucepan; remove from heat. Stir vegetable purée constantly over medium-low heat until excess moisture evaporates, about 2 minutes.
  • Stir butter into purée a few pieces at a time, blending between additions. Remove from heat; slowly fold in cream mixture until a smooth purée forms. Mix in 1 tb walnut oil and 1/2 of the hazelnuts, season to taste with salt and pepper.
  • Put into a serving bowl. Drizzle with remaining oil; scatter hazelnuts over.

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