Celery Root Puree
I modified this recipe just slightly by replacing the water with vegetable broth.
3 cups whole milk
3 cups vegetable broth
1 tablespoon salt
2 large celery roots (about 2 1/2 pounds total), peeled, cut into 2-inch cubes
1 medium russet potato (about 10 ounces), peeled, cut into 2-inch cubes
1 small onion, peeled, quartered
5 tablespoons butter, cut into 5 pieces
Ground white pepper
Chopped fresh chives
Bring milk, vegetable broth, and salt just to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.
Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper. (Do ahead: Celery root puree can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.)
Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.
- Vegetables, Side Dishes