What is friendship? There are a million different kinds of friends. There are drinking buddies and shopping partners. Lunch/brunch friends who remain blissfully ignorant of the larger intricacies of your life, there merely for casual companionship and a good laugh. Friends that have known you since you were an awkward adolescent mess, and those who you have only known for a short time, but feel an instant connection to. There are friends that call you on your bullshit and those who accept you, warts and all, and you know you can always go to them, no matter what, and they will still love you. Those friends that love you, despite all your flaws, are the most important ones to hold on to.
Those flaw loving friends? They don’t yell at you when you call them at 2 am, giddy and tipsy. They encourage your latest kooky idea. They are the ones that find your foibles, peccadilloes and shortcomings charming. They are the ones who would help you dig a hole for a dead body.
This dish was certainly no dead body, but it did not please me and I needed some encouragement. Everyone seemed to be really in to it, reassuring me that I was being too hard on myself, but I was not impressed with the outcome. The celery flavor was really overpowering; I expected it to be a bit more subtle. After pondering this for over a week, I think this actually was a good recipe, it just didn’t appeal to my specific tastes. My friends might quite possibly be the best liars ever, but for this one, I choose to believe them.
Celery Root Puree
Adapted from Bon Appetit
3 cups skim milk
3 cups water
1 tablespoon salt
2 large celery roots (about 2 1/2 pounds total), peeled, cut into 2-inch cubes
1 medium russet potato (about 10 ounces), peeled, cut into 2-inch cubes
1 small onion, peeled, quartered
4 tablespoons butter, cut into 5 pieces
Bring milk, water, and salt just to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.
Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and pepper.