From Vegetarian Times January/Feb 2015

The actual recipe calls for cauliflower, but we have celeriac in the box and that sounded good to me. I did make this for lunch today (I used spinach instead of kale because that is what I had in the house), and it was delicious!

1 Celeriac, peeled and cubed
1 cup Milk
2 TB chopped Green Garlic (or shallots which is what the recipe calls for)
2 TB Plain Greek Yogurt
8 oz Linguine
1 TB butter
1 bunch Red Kale, chopped
1 cup grated Parmesan, divided
1 TB grated Lemon Zest
1/4 tsp ground Nutmeg
Optional, 2 + TB ground, toasted Walnuts

In a large saucepan, heat milk, celeriac and green garlic to a simmer, then reduce the heat to low.  Cover and cook until very tender, about 15 minutes.  When done, put contents into a food processor or blender and blend until creamy.   You may or may not need to add a touch more milk.  Transfer puree to small bowl and whisk in yogurt.  Season with nutmeg, salt and pepper, to taste.  Bring a large pot of water to boil and cook the linguine according to package instructions.  Reserve one cup of the pasta cooking water, drain the linguine and set aside.  To that large pot add the butter and the kale.  Quickly cook on medium high heat, until well wilted.  Add the pasta, the celeriac puree, 2/3 cup Parmesan, lemon zest, and toss well. If it needs a bit of thinning add a bit of the pasta water. Adjust seasoning, top with more lemon zest and Parmesan if you like, and for some extra flavor and texture, add toasted chopped walnuts.