Celery Root and Rutabaga Mash

It’s hard to believe that this elegant purée begins with two of autumn’s most humble-looking roots. This mash would be excellent with roast chicken or turkey or even red-wine-braised short ribs.

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  1 lb. celery root, peeled and cut into 1-inch pieces
  
  


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  1 lb. rutabaga, peeled and cut into 1-inch pieces
  
  


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  Kosher salt
  
  


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  1/3 cup whole milk; more as needed
  
  


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  2-1/2 oz. (5 Tbs.) unsalted butter, cut into 4 pieces
  
  


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  1 small clove garlic, minced
  
  


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  1 pinch celery seed
  
  


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  Freshly ground white pepper
  
  

Put the celery root and rutabaga in a 4-quart saucepan with enough cool water to cover by at least 1 inch. Add 1 tsp. salt and bring to a boil. Turn the heat down and cook at a gentle boil, skimming off any white foam that rises, until the vegetables can be easily pierced with a fork, about 25 minutes.

Drain in a colander, letting the steam rise off for a few minutes. Meanwhile, heat the milk, butter, garlic, celery seed, and 1tsp. salt in the saucepan over low heat until the butter is melted.

For a rustic texture, return the celery root and rutabaga to the pan and mash with a potato masher to the consistency you like.

For a smooth texture, purée the celery root and rutabaga in a food processor until smooth, about 5 minutes, and then add them to the pan, stirring well to combine.

Season to taste with salt and white pepper and thin with additional milk, if necessary, before serving.