Celery root is a wonderful fall and winter vegetable.
Cut the skin from the celery root with a sharp knife.
Place the skinned celery root in water and quickly add fresh lemon juice to prevent discoloration.
Celery Root Puree
Makes about 2-1/2 cups
To purée the vegetables, use a food mill or sieve. Do not use a food processor or blender, which will turn the celery root stringy and gluey.
1 celery root (about 1-1/2 pounds), peeled, trimmed, and cut into 1-inch cubes
1 baking potato (about 8 ounces), peeled and cut into 1-inch cubes
1 teaspoon salt
1/2 cup heavy cream
2 tablespoons unsalted butter
Freshly ground white pepper
Place the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, 15 to 20 minutes. Drain the water and return the celery and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes.
Remove from the heat, stir in the butter, and season with salt and pepper to taste. Pureé in a food mill, return to the pan, and serve immediately.