Grilled Artichoke and Celery Root Puree

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 20 ounce celery roots ends trimmed peeled cut into 1-inch pieces (celeriac)
• 1 tablespoon thyme leaves fresh chopped
• 1 pound artichoke hearts frozen thawed
• 2 cloves garlic minced
• 1 tablespoon kosher salt 
• 1 teaspoon kosher salt 
• 0.3 cup olive oil extra-virgin
• 1 tablespoon butter unsalted at room temperature
• 2 tablespoons butter unsalted at room temperature
• 0.7 cup milk whole at room temperature

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• grill
• spatula
• colander
• grill pan

Directions

1. Place the celery root in a 5-quart saucepan. Fill the pan halfway full with cold water.
2. Add the butter andsalt. Bring to a boil over high heat. Cook until tender,20 to 25 minutes.
3. Drain in a colander.
4. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the artichokes, oil,garlic,thyme, salt and pepper. Grill, turning with a spatula occasionally, until lightly charred,2 to 3 minutes. Set aside to cool slightly.
5. Place the artichokes in a food processor and blend until smooth.
6. Add the cooked celery root, milk, butter, salt and pepper to the food processor. Blend, scraping down the sides of the bowl as needed, until the celery root is smooth and blends into the artichoke mixture.
7. Transfer the puree to a serving bowl or keep warm over low heat in a large saucepan until ready to serve.