1 lg. baking potato, peeled and diced
1 lg. celery root, peeled and diced
1 c. milk
1/2 tsp. salt, plus more to taste
2 c. water
1 tsp. olive oil
6 shallots, peeled and minced
1 lb. mushrooms, trimmed
1/2 c. white wine
1 1/2 lb. bay scallops, cleaned
1 oz. dried cepe mushrooms

Combine the potato, celery root and milk in a small saucepan. Bring to a boil, lower heat and simmer until tender, about 20 minutes. Puree in a food processor blender until smooth. Season with salt and pepper. Set aside in a warm place.

Combine the dried mushrooms and water in a small saucepan. Bring to a boil, lower the heat and simmer until reduced to 1 cup, about 20 minutes. Strain and reserve mushrooms and broth. Set aside.

Combine olive oil, shallots and mushrooms in a heavy-bottom saucepan. Cook over medium-low heat until soft, about 5 minutes. Add the cepe mushrooms, mushroom broth and wine. Simmer until the sauce has reduced to 1/2 cup, about 20 minutes.

Add the scallops and continue simmering, stirring frequently until the scallops are cooked through, about 5 minutes. Divide the potato and celery root puree among 4 plates. Top with the scallop-and-mushroom ragout. Serve immediately.

Makes 4 servings.