Celeriac and Potato Puree
- 1 pound celeriac, peeled
- 1 pound baking potatoes, peeled
- salt and black pepper to taste
- 3 tablespoons butter
- 1/2 cup milk or cream, warmed
- minced fresh parsley leaves for garnish
Cut the celeriac and potatoes into roughly equal-sized pieces, 1 or 2 inches in diameter. Place in a pot with water to cover; add a handful of salt. Bring to a boil and cook until both potatoes and celeriac are tender, about 15 minutes.
Drain the vegetables well and rinse out the pot. Put the vegetables through a food mill placed over the pot, or mash them with a large fork or potato masher. Add the butter and, gradually, the milk, beating with a wooden spoon. When the mixture is smooth, season it with salt and pepper and serve, keep warm, or allow to cool for reheating later. Garnish before serving.
How to Cook Everything, Mark Bittman