Sautéed Mushrooms Over Parsnip, Celery Root, & Potato Purée
1 celery root, about 1 pound, peeled and cubed
2-3 medium parsnips, peeled and cubed
1 large potato, about 12 ounces, peeled and cubed
— Kosher salt 4 tablespoons (2 ounces) butter, at room temperature
1 shallot, minced ¾ pound mushrooms of choice, sliced or broken into pieces
¼ cup Rainwater Madeira, dry sherry, dry white wine or water
— Black pepper in a mill
1/4 cup cream or half-and-half, hot
— Pinch of ground clove — Pinch of ground nutmeg
½ cup (2 ounces) grated cheese, such as Estero Gold or Vella Dry Jack
3 tablespoons chopped fresh Italian parsley or snipped chives
Put the celery root, parsnip and potato into a large saucepan, cover with water by at least 1 inch, and add 1 tablespoon kosher salt. Bring to a boil over high heat, reduce the heat to medium low, and simmer until the vegetables are tender, about 10 to 12 minutes.
While the vegetables cook, prepare the mushrooms. Put 2 tablespoons of the butter into a sauté pan set over medium low heat, add the shallot and cook until it softens a bit; do not let it brown. Add the mushrooms, toss to coat them with butter, add the liquid, cover and cook until the mushrooms wilt and give up their liquid. Uncover, season with salt and pepper and simmer gently until the mushrooms are tender. Remove from the heat, cover and keep warm.
Drain the vegetables thoroughly, return to the pan, and set over medium heat for about 5 minutes, stirring occasionally, to evaporate excess water. Pass the vegetables through a food mill or potato ricer. Add the remaining butter, cream, spices and cheese, and mix thoroughly. Season with pepper, taste, and correct the seasoning.
To serve, divide the purée among individual plates, top with mushrooms, garnish with parsley or chives and enjoy right away.
Michele Anna Jordan is author of the new “Good Cook’s” series. Email her at firstname.lastname@example.org