Ingredients

serves 4 as a side dish

　　1 tablespoon vegetable oil

　　2 medium shallots, finely chopped

　　Coarse salt and freshly ground white pepper

　　1 large celery root (about 2 pounds), peeled and cut into 1-inch chunks

　　2 cups milk

　　1 bay leaf

　　2 garlic cloves, crushed

　　Pinch of ground nutmeg

　　

Step 1

Heat the oil in a medium, heavy-bottomed pot over medium heat. Add the shallots; season with salt and pepper. Cook, stirring, until translucent, about 5 minutes.

　　

Step 2

Add the celery root, milk, 2 cups water, bay leaf, garlic, and nutmeg. Season with salt and pepper. Bring to a boil. Reduce heat; simmer until the celery root is very tender, about 15 minutes. Let cool.

　　

Step 3

Discard the bay leaf. Transfer the solids to a blender using a slotted spoon. Add 1/4 cup cooking liquid. Blend until smooth (add more cooking liquid, if needed). Season with salt and pepper.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.