Comfort Food

     T. Susan Chang for NPR says, "This is one of the most comforting ways I know to eat celery root.  You can simply mash it with a regular potato masher, but for the silken puree that is one of celery root's side benefits, the food processor is the way to go."

     Here is her recipe:

Truffled Celery Root Mash

Ingredients

4 medium russet potatoes, peeled and cut into 2" chunks

1 large or 2 small celery roots, trimmed, peeled and cut into 2" chunks

1/2 cup heavy cream or sour cream

About a teaspoon of white or black truffle oil, to taste

Salt and pepper to taste

Chopped chives (optional)

Directions

Place the potato chunks in a large pot with enough generously salted cold water to cover the potatoes with 3 inches to spare.  Bring to a boil.  Add the celery root chunks and simmer together until the vegetables are all quite tender, about 15 to 20 minutes.  Drain into a colander placed over a serving bowl large enough to accommodate the mash (so the boiling water warms up the serving bowl).

If using heavy cream, microwave or heat it in a small saucepan until just hot.



In a food processor, puree the potatoes and celery roots together until you achieve a smooth puree; you'll need to do it in 2 batches.  When the first batch is finished, turn it into the warmed serving bowl.  While pureeing the second batch, add in the hot cream or sour cream.  Add the truffle oil to taste and turn the second batch into the warmed serving bowl, folding it into the first.  Adjust the seasoning, sprinkle with chives, if using, and serve immediately.