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Kabocha and Celery Root Puree 1 medium kabocha squash, peeled 1 medium celery root, peeled 2 tablespoons unsalted butter 1/4 cup water Salt and freshly ground black pepper, to taste Crème fraiche (optional) Preheat oven to 350 degrees F. Cut kabocha and celery root into 1/2-inch slices. Combine with butter, water, salt, and pepper in a medium saucepan. Cover and bake until tender, 15 to 20 minutes. Finely grind vegetables in a food processor or meat grinder. Adjust seasonings and stir in a touch of crème fraiche if desired. Serve hot. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
