Serves 6 - 8
2 tablespoons green olive oil
2 celeriac, about 1½ lbs. each, trimmed, peeled and cut into 2 inch cubes
1 large shallot, diced
2 cups milk
3 tablespoons sweet butter, room temperature
¼ teaspoon nutmeg
Salt & freshly ground pepper to taste
½ cup minced chives or parsley
1 cup hot water - optional
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For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.