Mezzanine was indeed a source of great inspiration. Last night amidst the snowstorm I prepared Celery Root and Potato Puree. Yummy, yummy! The celery root was not too pungent like a parsnip or a turnip and the potato added even more of a buffer. I used white potatoes instead of my favorite Yukon Gold. It seemed to be the appropriate choice in keeping with the whiteness of the celery root. I served it with a slow braised pork roast. The side dish produced four generous helpings. For the leftovers I plan to place the rest of the puree in a small baking dish, top with a bit of shredded Romano cheese and bake.
Celery Root and Potato Puree
1 large celery root, peeled and diced
2 large white potatoes, peeled and diced
3 T. half and half or cream
3 T. unsalted butter
Salt and pepper to taste
Place diced celery root and potatoes in pot and cover with water. Add a teaspoon of salt to pot. Boil for 30 minutes. Drain celery root and potatoes and place in food processor. Add half and half, butter, and salt and pepper to taste. Process for 1-2 minutes until smooth. Serve immediately.