Okay, so I didn't actually get to my Thanksgiving menu this evening. I was in desperate need of a workout, dinner took longer than I expected it to take, and I wanted some quality time with the Suitor. Tomorrow it's leftovers for dinner, so I should have more time for Turkey Day menu planning.
I received a celery root in last week's box, and thanks to the magic of Epicurious, I didn't have much trouble finding a way to use it. This recipe, as is the case with many of the recipes I'm making lately, is particularly good for a chilly Fall meal. I don't have curry powder in my spice cupboard, so I made do with a mixture of ground cumin, ground coriander, ground ginger, and pepper--and maybe some turmeric, I can't really remember. Either way, it was delicious.
The lentils I used were the ones I had in the pantry: small French green ones (de Puy). I'm sure that brown ones would work just fine. I didn't use the butter in the celery root puree or the lentils (I didn't feel that they needed it), but on a whim, I did add it to the pan sauce. I'm not sure that it really added a whole lot, but it certainly didn't hurt. A final note: perhaps it was just my particular celery root, but I found that a) I needed to cook it longer, and b) when I put it through the food processor, I needed to add more of the milk than the recipe directed me to add.