Rutabaga and Celery Root Puree

Serves 8

Craggy, bulbous vegetables like rutabagas and celery root (also called celeriac) are often passed over because they’re not much to look at. But their distinctive earthy flavors shine in this creamy puree, an alternative to mashed potatoes. 

1 large rutabaga, peeled and cut into 1-inch pieces

1 large celery root, peeled and cut into 1-inch pieces

4 tablespoons unsalted butter

¾ cup heavy cream

Salt and pepper, to taste

1 small bunch fresh chives, chopped

1. In a large pot, combine the rutabaga, celery root, and water to cover. Bring to a boil, lower the heat, and cover the pan. Simmer for 25 minutes or until the vegetables are tender; drain.

2. In the same pot, heat the butter, cream, salt, and pepper just until the butter melts.

3. In a large bowl with a masher, mash the vegetables, adding the cream mixture a little at a time. Taste for seasoning and add more salt and pepper, if you like. 

By Claudia Catalano. Originally published in The Boston Globe.