Celeriac Puree (Celery Root)

Ingredients

• 2 pounds celeriac ((celery root))
• 3 cups whole milk
• 2 cloves garlic (smashed)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 4 Tablespoons unsalted butter
• 1/2 teaspoon ground nutmeg
• fresh chives (optional (for garnish))

Instructions

1. 1

   Peel the celeriac and cut into 1-inch cubes. Put the chunks into a large saucepan. Add the garlic, salt and pepper.

2. 2

   Simmer: Cover with the milk and bring the milk to a simmer (not a boil) over a medium heat and cook the celeriac for 20 to 25 minutes until it's tender.

3. 3

   Puree: Remove from the heat, and with a slotted spoon, place all the celeriac and garlic in a blender. Reserve the cooking liquid.

4. 4

   Season: Add the butter, nutmeg, and 1/4 cup of the reserved liquid. Gradually increase the speed of the blender. Puree until smooth. Add more of the cooking liquid as needed.

5. 5

   Serve: Pour into a serving bowl and garnish with an extra swirl of melted butter and fresh chives.