Truffled Celery Root Puree

Tired of the typical starchy side of mashed potato? Try mixing it up with celery root puree! Celery root (sometimes called celeriac) is an unattractive brown tuber that looks similar to a turnip or potato, but it tastes of a very mild celery flavor. Apparently it is not the root of the celery stalks that we are used to eating, but rather a close relative... who knew?? This puree is silky and tasty, and it is a perfect bed for a heavy meat such as braised short ribs or pot roast, as well as alongside lighter chicken or fish. Try it! :o)

Truffled Celery Root Puree

Makes 4 sides

Ingredients

1 celery root (approx 1 lb), peeled and cut into 1/2 inch cubes

1 cup stock (chicken, veg, beef) or water

1 tsp salt

3 tbsp. chopped onion

2 cloves garlic, peeled and smashed

1/4-1/2 cup milk

1 tbsp. truffle oil

1 tbsp. parmesan cheese

1 tbsp. butter

In a medium saucepan, combine the celery root, stock/water, salt, onion, and garlic. Bring to a boil, then simmer uncovered until the celery root is very tender, approximately 20 minutes. Add a little more liquid and cook longer as needed until the celery root is tender.

In a blender, put the celery root with any remaining cooking liquid (there shouldn't be more than a few tbsps. at this point), and all the remaining ingredients. Puree until smooth. Adjust the amount of milk as needed to get desired consistency.