Celery Root and Potato Purée
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INGREDIENTS 2 pounds boiling potatoes, peeled 1 celery root, about 1 pound, peeled Salt and freshly ground pepper About 1/2 cup warm milk, cream or cooking water 4 to 8 tablespoons butter Cut the vegetables separately into large pieces. Put each in a saucepan, add cold water to cover and 1/2 teaspoon salt, and bring to a boil. Simmer until tender, about 15 minutes for the potatoes, 10 minutes for the celery root. Drain, reserving the broth for thinning or to use in making soup. Pass them together through a food mill or mash by hand, adding warm liquid to thin the pureé as you go. Season with salt, pepper and butter. 4 to 6 servings