Celery Root Puree

Step 1: In a saucepan over high heat, combine the celery root and potato with stock or water to cover by 1 to 2 inches (the water amount given in the list of ingredients is approximate, but use as much as you need). Cover and bring to a boil over high heat, then reduce the heat to medium-high and cook at a rolling boil until the vegetables are tender, 15-30 minutes or until tender when pierced with a fork, adding more stock/water if needed to keep the vegetables immersed.

Step 2: Drain the vegetables, reserving the stock for soup or a sauce, if desired. Place the vegetables in a food processor and process until smooth and well incorporated. You can also pass the vegetables through through a ricer or a food mill fitted with the fine disk, but I found that the food processor worked much better.

Step 3: Return the puree to the pan, place over very low heat and add the butter, beating it into the hot vegetables with a wooden spoon. Add the cream and stir to combine. Add additional cream or half and half to desired consistency. Season with salt and pepper, to taste.

Step 4: Transfer the puree to a serving dish, sprinkle with the chives and drizzle with truffle oil. (You can also stir in chives throughout the puree, if desired. Serve while hot.