Mock Mashed Potatoes/ Celery Root Puree

INGREDIENTS:

• 2-3 cups goat milk
• 3 pounds celery root, peeled (see Tip) and cut into 1-inch cubes
• 2 cloves of garlic
• 2 tablespoons unsalted butter, softened
• ½ teaspoon sea salt
• Freshly ground pepper to taste

Tip: Peel celery root back past this fibrous ring for smooth puree.

DIRECTIONS:

1. Peel the celery root as above to remove all of the fibrous peel
2. Bring milk, smashed garlic clove and celery root to a simmer in a large saucepan over medium heat. Reduce the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Reserve 1 cup of the cooking liquid, then drain.
3. Puree the celery root, butter, salt and pepper in a food processor (or blender) until smooth and the consistency of thinned mashed potatoes. Add some of the reserved cooking liquid, if necessary, for the right consistency.

Time: 30 minutes
Yield: 8 cups