Celery Root and Potato Smash
serves 5 or 6

3 tbsp extra-virgin olive oil
1 lb celery root, cut into 1-inch pieces (3 cups)
1 lb thin-skinned potatoes, such as Red Bliss, cut into 1-inch pieces (2 cups)
Freshly ground black pepper
1 cup chicken stock, vegetable stock, or water
1 1/2 tsp fresh lemon juice, plus more to taste
1 tbsp butter, optional

Add 2 tablespoons of the oil to a large skillet and heat over medium heat. Add the celery root and potato and sprinkle with 1 1/2 tsp salt and black pepper to taste. Saute until beginning to brown, 5 to 7 minutes. Add the stock and scrape up any brown bits stuck to the skillet.

Cover and simmer until the celery root and potatoes are tender, 10 to 12 minutes. Mash the vegetables in the skillet, stirring to soak up the pan juices. Then stir in the lemon juice and the remaining 1 tablespoon oil. Taste, and add more salt, pepper, or lemon juice as desired. Stir in the butter if using and serve hot.

-Myra Kornfeld, The Healthy Hedonist