Go-with Everything Celery Root Puree

Taken from the fabulous book, Around My French Table, by Dorie Greenspan, this is a great alternative to mashed potatoes, with a creamy, lighter texture and a subtle flavor that goes with, well, everything. We suggest Celery Root Purée topped with Short Ribs (recipe on blog).

3 cups whole milk
3 cups water
Salt
2 celery roots (celeraic), about 11/4# each, peeled and cut into 2-inch cubes
1 medium Idaho (russet) potato (about 10 oz), peeled and cut into 2-inch cubes.
1 small onion, quartered
5 tbsp unsalted butter, cut into 5 pieces, at room temperature
fresh ground (white) pepper
snipped chives for garnish

Bring the milk, water, and 1 tbsp salt to a boil in a large pot — keep an eye on the pot, the milk has a tendency to bubble up furiously. Drop in the celery root, potato, and onion. Adjust the heat so that the liquid simmers steadily, and cook for about 30 minutes, or until the vesetables are tender and can be pierced easily with the point of a knite. Drain, discard the liquid and shake the colander well to remove as much liquid as possible.

In a food processor, in batches if necessary, puree the vegetables until perfectly smooth, careful to not over do it. Add the butter and whir until completely incorporated. Top with a generous shower of snipped chives. Serve immediately. Will rewarm nicely in the microwave.

6 servings