White bean and celery root puree

This simple and delicious dish is a welcome alternative to mashed potatoes, and I think it goes particularly well with lamb.

1 c dried navy or great Northern beans or 2-15oz cans of beans.
1 medium size celery root
3 TB good olive oil
1/2 tsp ground cumin
Several grinds of black pepper
Salt to taste
Parsley for garnish

If using dry beans, cook according to package directions until quite soft.

Drain the beans and reserve the liquid. Peel the celery root, cut into 1 inch chunks, and simmer until soft. Combine celery root, beans, and all other ingredients (except parsley) in a food processor and  zap until smooth. If the texture is too stiff (not likely), add a bit of the bean liquid. Scrape into an oiled baking pan and bake as 350 degrees until heated through. Remove from oven, drizzle a bit more olive oil on top, and garnish with parsley.

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