Celeriac and Potato/Leek Purée
Adapted from Cooking Light magazine
3 cups chopped leek
1 pound peeled baking potato, cut into 2-inch pieces (about 3 cups)
1 pound celeriac (celery root), peeled and chopped (about 3 cups)
2 tablespoons butter
1/4 teaspoon 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.