Celery Root Puree

Makes approximately 8 ½-cup servings

6 qt Water

1 Cup Milk

1 Lemon

2 Celery roots, about 1 1/2 pounds each

1 Onion, peeled and chopped

3 Tbsp European style unsalted butter

Finely ground sea salt to taste

1. Bring water, milk and lemon to a boil.
2. Peel the tough outer skin from the celery roots and cut the white flesh into 1-inch cubes while the liquids are coming to a boil.
3. Add celery root and onion to liquids; simmer for 1 hour.
4. Strain celery root and onion but reserve liquid.
5. Puree vegetables in a food processor while adding butter and ½ cup reserved liquid.
6. Cool puree until needed.

Chef Bill often adds fresh herbs and mashed potatoes to this puree for a flavor variation. On our current menu he uses it as a base for Wild Troll Caught King Salmon with seasonal vegetables, with white wine & tarragon veloute.