Celery Root Puree
Makes about 2 1/2 cups
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
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.
This is a wonderful tasty alternative to serving mashed potatoes - your guests will rave about it.