Mr. Celery Root from the farmer's market was sitting in my fridge looking sadder and sadder by the day, so I finally decided it was time to cook him.

Because I've been up to my eyeballs in food costing and the principles of heat transfer, though, I really had very little in my fridge BESIDES Mr. Celery Root. So all the tasty-sounding recipes I found for celery root soup and celeriac and carrot salad were kind of moot. Mashed celery root it was. I peeled it, boiled it, and mashed it up with a little salt, butter and a smidge of half and half (no milk in the fridge). The results were a little disappointing-- chunky and kind of watery, not starchy and creamy --but then I whipped out my immersion blender and success! It reminded me very much of mashed cauliflower or parsnips, with a light celery flavor. PS I highly recommend buying an immersion blender (they're not that expensive!) if you're at all into mushy/creamy food. PUREEING THINGS IS FUN AND DELICIOUS.

There were a few little baby bellas in there, so I sauteed them in a little butter and salt and threw them on top. Not half bad for a baking and pastry major, although I admit I probably wouldn't have fed this to anyone but myself.