Celery Root Purée

This root-vegetable dish is a sweet, vegetal take on classic mashed potatoes. It pairs perfectly with saucy braised meats like short ribs or seared scallops. Cooking the celery root in milk mellows the vegetable’s bite. However, if you prefer a more herbaceous flavor, substitute water for the milk.

3 cups whole milk (water may be substituted)
1½ cups water
2 teaspoons kosher salt, plus more as needed
2 pounds celery root, also known as celeriac (about 3 small)
12 ounces Yukon Gold potatoes (about 4 medium)
6 tablespoons unsalted butter (3/4 stick), at room temperature
Freshly ground white pepper

Place milk, water, and salt in a large saucepan.
Peel celery root and potatoes, cut into 1-1/2-inch cubes, and immediately drop into the pot of milk and water. Cover and bring to a boil over high heat. Uncover, reduce heat to medium low, and cook at a lively simmer until potatoes can be easily pierced with a sharp knife and celery root starts to break up, about 17 to 20 minutes.
Drain mixture through a colander. Transfer to the bowl of a food processor fitted with a blade attachment. Add butter and process to a smooth purée, stopping to scrape down the sides of the bowl as needed, about 3 minutes from start to finish. Taste and season with salt and white pepper as needed. Makes 3 ½ cups.
–Jill Santopietro for CHOW.com.