Whipped Celery Root Puree
Adapted from a recipe by Daniel Boulud
2 lbs celery root
1 lb Yukon Gold potatoes
4 cups whole milk
4 cups water
2 tablespoons coarse salt
5 tablespoons unsalted butter, at room temperature
Salt and pepper
Chop the green tops off the celery root and run the root under cold water, rinsing off as much dirt as possible. Peel the celery root using a vegetable peeler and/or a sharp knife, making sure to remove all the hairy bits at the bottom. Rinse the celery root again, then cut each one into 8 pieces.
Peel the potatoes and cut in half.
Place the celery root, potatoes, milk, water and salt in a large saucepan and bring to a boil. Reduce the heat and simmer for 20-25 minutes, until the vegetables are easily pierced with a fork.
Pour the vegetables into a colander, discarding the liquid. Return the vegetables to the pan, cooking briefly over low heat, just to remove any excess moisture from the vegetables.
Transfer the celery root and potatoes to a food processor and process with the butter, just until smooth. Season with salt and pepper and serve. You can also refrigerate the puree overnight and reheat it in the microwave or over a double boiler.
Yield: 6-8 servings