Potato-Celery Root Puree

• 1 pound potatoes, peeled and quartered
• 2 pounds celery root, peeled and cut into eighths
• 1 large onion
• 1/2 cup low-fat buttermilk
• 3/4 teaspoon salt
• Freshly ground black pepper
• 6 scallions, sliced fine

1. Steam potatoes, celery root and onion over boiling water for about 25 minutes.
2. Drain.
3. Puree the mixture in a food processor with buttermilk.
4. Season with salt and pepper.
5. Serve sprinkled with scallions.

potatoes, celery root, onion, lowfat buttermilk, salt, freshly ground black pepper, scallions

Taken from cooking.nytimes.com/recipes/326 (may not work)