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Celery Root and Cauliflower Purée

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Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that’s both mellow and full.

http://www.epicurious.com/recipes/food/reviews/celery-root-puree-236200
 
Ingredients
o    3 cups whole milk
o    3 cups low sodium chicken stock or water
o    1/2 tablespoon salt
o    2 large celery roots (about 2 1/2 pounds total), peeled, cut into 2-inch cubes
Note: Here's a quick video showing how to clean and peel celeriac.
o    1 head of cauliflower peeled, cut into flowerets
o    1 small onion, peeled, quartered
o    5 tablespoons butter, cut into 5 pieces (or extra virgin olive oil)
o    Ground white pepper
o    Chopped fresh chives as optional garnish
o    This would be excellent with fresh herbs, cheeses, bacon, etc. Anything you'd toss into your mashed potatoes ... you could toss into this and it would be wonderful.

Preparation
    1. Bring milk, water, 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, reserving cooking liquid if necessary for adjusting texture.
    2. Combine vegetables and butter/olive oil 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.
    3. Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.
Yield:  Makes 6-8 servings

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