Because of their denser texture, root vegetables can be simmered in water instead of milk, then pureed with milk (or cream) and butter.

　　

Ingredients

Makes 2 cups

　　1 large celery root (about 1 3/4 pounds), peeled and chopped into 1-inch pieces (5 cups)

　　Coarse salt and freshly ground pepper

　　1 cup whole milk

　　3 tablespoons unsalted butter

　　

Step 1

Boil Place celery root in a medium saucepan and cover with water. Add salt and bring to a boil, then reduce to a rapid simmer. Cook, partially covered, until very tender (it should offer no resistance when pierced with the tip of a paring knife), 15 to 25 minutes. Drain.

　　

Step 2

Heat liquid and butter Heat milk and butter in a small saucepan until butter is melted and mixture is hot.

　　

Step 3

Puree and strain Puree celery root with the milk mixture in a blender until smooth, about 2 minutes. Pass through a sieve, pressing on solids with a rubber spatula to remove as much puree as possible. Season with salt and pepper. If puree is too loose, cook, stirring, over moderate heat until desired consistency, before serving.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.