Celery Root and Turnip Puree

1. 1

   In a large saucepan, add the celery root and turnips and just enough cold water to cover; bring to a boil.

2. 2

   Stir in 3 tablespoons of the unsalted butter and 2 teaspoons of salt.

3. 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. 4

   Transfer the vegetables and their cooking liquid to a food processor and let cool for 10 minutes.

5. 5

   Add the remaining 1 tablespoon of butter and the milk and process until smooth.

6. 6

   Season the celery rootturnip puree with salt and pepper, transfer to a bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.