The nice thing about root vegetables is that whatever you can do with one, odds are, you can do with another.
Take this recipe. I tripped across it and though it looked awfully familiar. And it did! Because it was just like my whipped carrot recipe, only with another root vegetable. And it sure doesn't hurt that it is fast and easy. Because now that Thanksgiving is done, I just don't know how much more cooking I can take!
This recipe is from The Bistros, Brasseries, and Wine Bars of Paris by Daniel Young.
Vegetarian recipe: Celery Root Purée
Makes 3 to 6 side-dish servings
1 celery root (about 1-1/2 pounds), peeled, trimmed, and cut into 1-inch cubes
1 quart whole milk
Coarse sea salt
2 tablespoons long-grain white rice
3/4 cup heavy cream
Place the celery root in a saucepan, cover with the milk, season with a pinch of salt, and heat over medium-high heat to a boil. Add the rice, lower the heat to low, partially cover, and simmer, stirring occasionally, until very soft, 40 to 45 minutes.
Drain the celery and rice, reserving the liquid (which, once cooled, can be frozen and later served as a soup), transfer to a blender or food processor and purée, scraping down the sides as necessary, until smooth.
Place the cream in a saucepan over medium heat and heat just to a boil, stirring with a wooden spoon to keep it from boiling over. Reduce the heat to low and simmer until the cream is slightly reduced and thickened, about 3 minutes. Add the puréed celery root and rice and cook, stirring constantly, until all the moisture has been absorbed, 2 to 3 minutes. Remove from the heat, season with salt, whip with a whisk to fluff the purée, and serve.