• Healthy
• Make-Ahead
• Vegetarian

Ingredients

1. One 1-pound celery root, peeled and coarsely chopped (about 2 cups)
2. 1 pound medium turnips, peeled and coarsely chopped (about 3 cups)
3. 4 tablespoons unsalted butter
4. Kosher salt
5. 1/4 cup whole milk, warmed
6. Freshly ground pepper

Directions

1. In a large saucepan, add the celery root and turnips and just enough cold water to cover; bring to a boil. Stir in 3 tablespoons of the unsalted butter and 2 teaspoons of salt. 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.
2. Transfer the vegetables and their cooking liquid to a food processor and let cool for 10 minutes. Add the remaining 1 tablespoon of butter and the milk and process until smooth. Season the celery root–turnip puree with salt and pepper, transfer to a bowl and serve.

Make Ahead

The celery root and turnip puree can be refrigerated overnight. Reheat gently before serving.