Celeriac Puree

(recipe from Cooking Light magazine)

3 cups chopped leek
1 lb. peeled baking potato, cut into 2-inch pieces (about 3 cups)
1 lb. celeriac (celery root), peeled and chopped (about 3 cups)
2 Tbsp. butter (I used olive oil)
1/4 tsp. salt

Place the leek, potato, and celeriac in a stockpot; cover with water.  Bring to a boil; cook 30 minutes or until very tender.  Drain.

Place the leek mixture in a blender or food processor; process until smooth.  Stir in butter and salt.

(So much better than straight mashed potato!  The leek and celeriac give a light, grassy flavor.  I suggest using a food processor - a little too much volume even for my Vitamix to handle in the blender.)