Celery Root and Potato Pierogi Filling

Yield: Fills about 36 pierogi (15 grams each)

Cook time: 30 minutes

• 1 large Yukon Gold potato, peeled and cut into equal-sized pieces
• 1/2 pound celery root, peeled and cut into equal-size pieces
• 2 tablespoons rice bran oil (or sunflower oil)
• 1 medium yellow onion, diced
• 1 teaspoon kosher salt
• 1/8 teaspoon black pepper

1. In separate medium sauce pots, cover the potatoes and the celery root with water and bring to boil. Cook until both are fork-tender.
2. Meanwhile, heat 2 tablespoons oil in a medium pan. Add the onions, salt and pepper and cook over medium heat, stirring occasionally, until the onions are deeply caramelized. Add small amounts of water to deglaze the pan as needed to prevent any scorched bits.
3. Strain the potatoes and celery root. Using a food mill, puree the potatoes and celery root into a medium bowl; stir in caramelized onions.