Choucroute Garni
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Potato and Celery Root Puree with Glazed Cranberries
Ingredients
- 1/2 cup sugar
- 1 cup fresh cranberries
- 2 1/2 pounds celery root (about 3), peeled and cut into large dice
- 2 1/2 pounds Idaho potatoes (about 6), peeled and cut into large dice
- 1 tablespoon coarse (kosher) salt
- 1 medium garlic clove
- 1 cup milk
- 4 tablespoons unsalted butter
- 1 1/2 teaspoons table salt
- 1/4 teaspoon freshly ground pepper
Instructions
Potato and Celery Root Puree with Glazed Cranberries serves 8 original recipe by Food & Wine.
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