Winter’s myriad of tuber and root vegetables are nutritioal powerhouses and contain loads of fiber. Celery root, or celeraic, is available from the farmers markets year round, but are best this time of year. Be sure to scrub the celery root well before peeling and cutting.
1 pound Yukon gold potatoes, peeled and cut into large pieces
2 large celery roots, about 2 pounds, peeled and cut into large pieces
1 large or 2 small tart apples, such as a Granny Smith, peeled, cored and quartered
1/2 cup, approximately, warm milk or broth from the celery root
2 tablespoons butter or walnut oil (or a combination)
Salt and freshly ground pepper to taste
Place the potatoes in one saucepan saucepan and the celery root and apples in another. Add salt to taste to each, about 1/2 teaspoon. Bring to a boil, reduce the heat and simmer until tender, 15 to 20 minutes.
Drain the potatoes, and return to the pot. Cover tightly, and allow to sit for five minutes to steam and dry out. Drain the celery root and apples through a strainer set over a bowl. Purée all of the produce using a food mill or a potato ricer. Stir together, and whisk in the milk or the broth until the mixture is fluffy. Add the butter or walnut oil to the hot purée, stir until the butter melts, and season to taste with salt and pepper.
YIELD: Serves six.
Advance preparation: You can make this up to an hour before serving. Make sure to have some extra broth or milk on hand to thin out the purée, as it will stiffen as it cools. Reheat gently on top of the stove.
SOURCE: Martha Rose Shulman, author of “The Very Best of Recipes for Health.” From The New York Times, published January 18, 2011.