A surprisingly versitile dish. Great with fish on top.
- 3 C whole milk
- 3 C water
- 1T salt
- 2.5 # celery roots (2 roots at 1.25# each), chopped into 2″ cubes, or smaller
- 1 medium russet potato (10oz), peeled, cut into 2″ cubes (smaller)
- 1 small onion, quartered
- 5 T butter, cut into 5 pieces
- Bring milk, water, salt to boil in a large pot – keep careful watch, lest the milk boil over.
- Drop in the celery root, potato, and onion, adjusting the heat so the liquid simmers happily. Cook until veggies are tender – about 30 mins.
- Drain, discarding the liquid, giving the colander a few firm shakes to remove as much moisture as possible.
- Puree in a food processor (may need to do this in batches) until smooth as silk. Add the butter, processing until completely melded with the yum.
- Serve immediately or stow in the fridge or freezer. To reheat, use a double boiler or the good ol’ microwave.
source: Dorie Greenspan’s Around My French Table