Celery Root and Potato Puree

• 1 large celery root (1 1/2 pounds), peeled and cut into 1/2-inch dice
• 1 medium baking potato (1/2 pound), peeled and cut into 1/2-inch dice
• 1 garlic clove
• 1 cup heavy cream
• 1 cup whole milk
• Salt and freshly ground pepper

1. In a medium saucepan, combine the celery root, potato, garlic, cream and milk and bring to a boil.
2. Reduce the heat to moderately low and simmer until tender, about 40 minutes; drain in a colander set over a bowl and reserve the cooking liquid.
3. Working in batches, puree the celery root and potato in a blender, adding as much of the reserved cooking liquid as necessary to form a soft puree.
4. Transfer the puree to the saucepan, season with salt and pepper and reheat before serving.

celery root, baking potato, garlic, heavy cream, milk, salt

Taken from www.foodandwine.com/recipes/celery-root-and-potato-puree (may not work)