Celeriac-Apple Puree

(from Stearns Farm Newsletter, October 13 2008)

This flavorful mixture has a creamy secret - just a touch of rice.  Adapted from A New Way to Cook by Sally Schneider

1 lb celeriac, scrubbed, peeled, cut into 1" chunks

3 cups low-fat milk

3/4 tsp kosher salt

black pepper

2 1/2 Tbs white rice

2 small, tart apples, such as McIntosh, or 1 or 2 small pears, peeled, cored, quartered

2 tsp unsalted butter

Place celeriac in a medium saucepan over moderate heat.  Add milk, 1/2 tsp salt, and a little pepper.  Bring to a boil, add rice, stir, then lower heat, cover, and simmer slowly for 10 minutes.  Add apples and simmer, covered for another 10 minutes or until the celeriac is very tender and the rice is completely cooked.  [note:  the milk may curdler during the cooking, but that won't affect the final result].  Drain the mixture through a colander set in a bowl and save the cooking liquid.  Place the drained celeriac mixture in a food processor or blender and process, scraping down the sides, until very smooth, adding some of the cooking liquid, a tablespoon at a time, if needed.  Add the butter and process until it disappears into the puree.  Season to taste with additional salt and pepper.  Puree can be made ahead and reheated.  This recipe can be doubled, but there's no need to increase the amount of milk.  Just be sure you have enough to cover the celery root by about 1 1/2 inches.  Any of the tasty cooking liquid that remains after you've fininshed making the puree can be frozen to use later in soup.  Serves 4.