Celeriac: The Bible Says

Mark Bittman's book, "How to Cook Everything" (or "The Bible") includes the following recipe for Celeriac and Potato Purée:

Ingredients:

1 pound celeriac (2 small knobs or 1 large one), peeled

1 pound baking potatoes, such as Idaho or Russet, peeled

Salt

3 tbsp butter

1/2 cup milk or cream, warmed

Freshly ground black pepper to taste

Minced fresh parsley leaves for garnish

1. Cut the celeriac and potatoes into roughly equal-sized pieces, 1 or 2 inches in diameter. Place in a pot with water to cover; add a handful of salt. Bring to a boil and cook until both potatoes and celeriac are tender, about 15 minutes.

2. Drain the vegetables well and rinse out the pot. (You may prepare the recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 days before proceeding.) Put the vegetables through a food mill placed over the pot, or mash them with a large fork or potato masher. Add the butter and, gradually, the milk, beating with a wooden spoon. When the mixture is smooth, season it with salt and pepper and serve, keep warm, or allow to cool for reheating later. Garnish before serving.

Goes well with meats cooked in liquid, according to Bittman (whatever that means.)

Fresh Corn Risotto

Thanks to Nicolas M. for sharing!

INGREDIENTS

6 cups chicken stock or low-sodium

broth

1 bay leaf

3 tablespoons extra-virgin olive oil

1 medium onion, very finely chopped

1 1/2 cups arborio rice (12 ounces)

1/2 cup dry white wine

1 cup white corn kernels (from 2 ears)

1 cup freshly grated Parmigiano-

Reggiano cheese

2 tablespoons unsalted butter, cubed

Salt and freshly ground pepper

DIRECTIONS

1. In a medium saucepan, bring the chicken

stock to a boil with the bay leaf. Keep

the stock warm over very low heat.

2. In a large saucepan, heat the olive oil.

Add the onion and cook over moderately

high heat, stirring, until softened, about

2 minutes. Add the rice and cook,

stirring until opaque, about 3 minutes.

Add the white wine and cook, stirring,

until completely absorbed, about 1

minute. Add 1 cup of the warm stock and

cook over moderate heat, stirring, until

nearly absorbed. Continue adding the

stock 1 cup at a time and stirring until it

is absorbed between additions. After

about half of the stock has been added,

stir in the corn, then add the remaining

stock. The rice is done when it's al dente

and creamy, about 25 minutes total. Stir

in the cheese and butter; season with salt

and pepper. Discard the bay leaf and

serve.