Celery Root Puree

Ingredients

• 3 cups whole milk
• 3 cups water
• 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

Steps

1. Over high heat, bring the milk, water and salt just to a boil in a heavy large saucepan. Add the celery-root cubes, potato cubes and onion quarters and bring back to a boil. Lower the heat to medium and simmer for about 30 minutes, until the vegetables are tender. Drain them and discard the cooking liquid.
2. Puree the vegetables with the butter in a processor until smooth, then season to taste with salt and white pepper. You can make the puree 1 day ahead: cover and chill it, then rewarm it in the microwave before serving.
3. Put the celery-root puree in a bowl, sprinkle chopped fresh chives over it, and serve.