Michel Guérard discovered that a small amount of rice amps up creaminess in a puree while ensuring that none of the flavor of the vegetable -- in this case, celeriac -- is lost. Alexandra Stafford of the blog Alexandra Cooks, who tipped us off to the technique, says it also works well with any surly, fibrous root, and is especially delicious with turnips. Recipe adapted very slightly from <a href="http://www.amazon.com/Michel-Guerards-Cuisine-Gourmande-Guerard/dp/0688035086/?tag=food52-20">La Cuisine Gourmande</a> (William Morrow &amp; Company, 1979).

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