Celery Root Purée

Homely? Yes. But some of the best things come in unsuspecting packaging. Celery root (or celeriac), is one of two fall favorite ingredients of mine. The other is leeks, a vegetable I have been involved in a long standing love affair with. The two go so well together, a dish featuring their combined simplistic pleasure is worth center stage. Perfect as an accompaniment to whole roasted chicken, grass-fed burgers or steak. Enjoy.

Celery Root Purée:

*2 large celery roots

*1 large leek

*2 medium gold potatoes

*3 Tbsp unsalted butter

*1/2 cup raw goat, jersey milk or cream

*1 garlic clove, minced (optional)

*sea salt and fresh ground black pepper to taste

*chopped parsley for garnish

Set a pot filled halfway with cool salted water over high heat. Bring to a boil.

Wash and peel celery roots. Quarter. Trim top of leek, leaving only light green portions. Slice lengthwise. Rinse well, peeling back leaves to remove any dirt. Partially peel potatoes (leaving a little skin if you like).

Drop celery root, leek and potatoes into boiling water. Reduce heat slightly. Cover and simmer until all items are tender.

Strain. Transfer potatoes and celery root to a large mixing bowl. Slightly cool leek and chop into small pieces. Add to bowl with remaining ingredients. Whip with an electric mixer until mostly smooth and creamy. Add more milk if needed. Adjust seasonings and serve hot garnished with fresh chopped parsley.