Recipes Celery Root and Turnip Puree 5.0 (5,316) 1 Review 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). By Florence Daniel Marzotto Updated on October 7, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 1 hrs 10 mins Yield: 8 Ingredients 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 Directions 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. 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. Rate it Print