This is comfort food and a favorite accompaniment to a light seafood dish.
Celery Root Puree
1 large parsnip, peeled and cut into 1 1/2" chunks
1 large celery root, 2 lbs, peeled and cut into 1 1/2" chunks
1/2 t kosher salt
1/4 t white pepper
1 T cream
Bring a stockpot of water to a rolling boil. Add parsnip and celery root and boil until vegetables are tender when pierced with a fork, 18-20 minutes.
Transfer vegetables to a food processor and add seasoning and cream. Process until smooth. Taste and adjust seasonings. Transfer to a serving platter or individual plates and garnish with chives.