Coarse and unrefined? You must have me mistaken for another vegetable.

Celery root is not an attractive item, but I highly recommend you put aside your shallow prejudices and get out the blender. This is delicious. If you're skeptical of the lumpy, brownish root, remember that nothing fails when pureed with butter and cream.

Celery Root Puree

Adapted from Serious Eats.

• 1 medium celery root, cut into 1/2-inch pieces
• 1 or 2 small potatoes (about 6 ounces), peeled and cut into 1-inch pieces
• 1 apple (Granny Smith suggested), peeled, cored, and cut into 1-inch pieces
• 1/2 C heavy cream
• 2 T butter
• Salt and pepper

Place celery root and potatoes in a large pot of salted water and bring to a boil. Boil 10 minutes, then add the apple and continue boiling until all are tender (5-10 minutes).

Strain vegetables, then stir around in dry pot over medium heat for a moment, to steam off any excess water. Stir in cream and butter. Puree in a food processor or with an immersion blender (stirring once or twice to ensure no lumps hide in the corners of the pot). Season generously with salt, more gently with pepper, dot with a few tiny pats of butter (why not?) and serve.

You know, this reminds me of another magical transformation -- brownish, gnarly creature to delightful accompaniment (plus the buttery yellow of a Disney ball gown). Let's sing together. "Tale as old as time! Song as old as rhyme ... "