This puree of carrots and potatoes is given texture by the addition of crisp celery root. Make the puree with a food grinder, not a processor—this will give the mixture more character. Peas are the only vegetable I use frozen, because I believe the quality

Of frozen peas often surpasses that of fresh.

If you have leftovers, mix in 1 beaten egg and pour into a gratin dish. Then top with bread crumbs and grated cheese and bake until golden in a 400°F oven.

5 large carrots, cut in half lengthwise, then into 2-inch slices

1 medium-size celery root, peeled and cut into 1-inch chunks

2 large potatoes, peeled and cut into 1-inch chunks

1 tablespoon sea salt

2 cups frozen tiny peas

2 tablespoons sour cream

Salt and freshly ground black pepper to taste

Combine the carrots, celery root, potatoes, sea salt, and water to cover in a large saucepan and bring to a boil over medium-high heat. Boil steadily for 30 minutes. Add the peas and boil another 10 minutes. Drain die vegetables and pass them through a food grinder fitted with a medium or fine blade. Place the puree in a large saucepan with die sour cream, mix well, and season with salt and pepper. Warm over low heat just until heated through.