Puree of seasonal root vegetables

Ingredients:

• 450 g potatoes (about 2 medium potatoes), peeled and chopped
• 1 medium celery root (about 680 g), peeled and chopped
• 1 large parsnip, peeled, core removed and chopped
• 1 bay leaf
• 110 g salted butter, room temperature
• 1/4 - 1/2 cup milk, warmed
• Grated nutmeg

Preparation:

1. In a large saucepan, combine the potatoes, celery, parsnips, and bay leaf. Cover with water to a depth of 2.5 cm. Season generously with salt and bring to a boil. Reduce heat to medium and simmer for about 15 minutes, until the vegetables are very tender.
2. Drain the water and discard the bay leaf. Transfer the vegetables to a food processor, add the butter, and puree, gradually whisking in the milk, until smooth. Season with salt and pepper. Transfer to a nice bowl and sprinkle with nutmeg.