Celery Root and Turnip Puree

Ingredients

• One 1-pound celery root
• peeled and coarsely chopped (about 2 cups)
• 1 pound medium turnips
• peeled and coarsely chopped (about 3 cups)
• 4 tablespoons unsalted butter
• Kosher salt
• 1/4 cup whole milk
• warmed
• Freshly ground pepper

Instructions

1. In a large saucepan, add the celery root and turnips and just enough cold water to cover; bring to a boil.
2. Stir in 3 tablespoons of the unsalted butter and 2 teaspoons of salt.
3. Reduce the heat to moderate and simmer until the celery root and turnips are tender and the cooking liquid is reduced to 1/4 cup, about 35 minutes.
4. Transfer the vegetables and their cooking liquid to a food processor and let cool for 10 minutes.
5. Add the remaining 1 tablespoon of butter and the milk and process until smooth.
6. Season the celery rootturnip puree with salt and pepper, transfer to a bowl and serve.