Whooooo, where in the world did this week go? I feel like I’ve been saying that about a lot of weeks lately. But usually, it also means that Friday is nearby.

This time I’m fresh off a very fun work trip to Seattle. Every time I’m up there I try to find new places, but I have to tell you guys about Canon – the coolest little cocktail spot and definitely my favorite so far. It’s a cozy bar in Capitol Hill with enormous shelves full of bottles of spirits. Their cocktail menu is about quadruple the length of their food menu (and both were great). The list was full of inventive items, but I was most impressed with the bottled cocktails. I’ll definitely have to be back to try more of their delicious drinks.

After a few days of fun outings you might not normally take on a school night, it’s so nice to be home and eating homemade food. I’m particularly looking forward to taking some of this Kale & Celery Root Purée in for lunch tomorrow. It’s another “cleaning out the fridge” recipe and I’m quite proud of it! It’s good and good for you, as they say.

What do you do with a purée? Mostly, I use it as a side dish. Texture-wise it’s not a liquid, per se, but it’s also not mashed potatoes. I eat it with a spoon but I could also see it going nicely as a base under some other roasted veggies or a protein of some kind. For lunch tomorrow, I might pair it with a salad.

Here’s what you need:

3 Tbsp. ish olive oil
1 celery root: brown outside trimmed off, remainder cut int 1/2 inch cubes
1/2 white onion
4-5 cloves garlic
Heavy pinch of kosher salt
splash of white wine
1/2 lb. kale, de-stemmed and torn up
1 cup chicken or vegetable broth
2-3 Tbsp. cream
1 Tbsp. lemon juice

Heat oil in a Dutch oven over medium heat, and when it’s been heating for at least five minutes add in the celery root, onion, garlic and salt (you can do this gradually as you prep the veggies). Cook for 10-15 minutes, stirring frequently.

Next, add the wine, kale and chicken broth. Continue cooking for another 10 minutes, still stirring frequently. Test a chunk of celery root to see if you can pierce it pretty easily with a fork. If you can, hit the entire mixture with an immersion blender or transfer to a regular blender to puree. If it is the texture of mashed potatoes, add more broth or water and continue mixing. The puree should be liquidy enough that it does not hold its shape.

Stir in the cream and lemon juice, taste and season to your liking. You can also add more cream if you think it needs a little more.