CeleryRootPuree

Celery Root Puree submitted by member Marianne Miscioscia

1 and 1/2 cups milk
1 and 1/2 cups water
1/2 tablespoon salt
1 celery root (peeled and cute into 2 inch cubes)
1 medium russet potato (peeled cut into 2 inch cubes)
1 small onion, peeled quartered

2 1/2 tablespoons butter, cut into 5 pieces
ground white pepper
chopped fresh chives

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, discarding cooking liquid.

Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper. Sprinkle with chopped chives and serve.