Celery Root and Turnip Puree

As an homage to her French roots, Countess Florence Daniel Marzotto serves a trio of vegetable purees alongside roast squab: a creamy mash of fall chestnuts, a nutty combination of celery root and turnips, and a smooth blend of carrots cooked in the Vichy style (with minerally sparkling water to brighten their flavor).

Plus: How to Peel, Slice Celery Root

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  • Servings: 8

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  • 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

How to make this recipe

  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.

Contributed By Published October 2008

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