I'm not sure what it is about celery root that I like so much. It actually came as a surprise to me because my feelings concerning celery aren't necessarily that strong. It's sort of a take it or leave it mentality. I don't care whether I eat it or not. But celeriac! Oh celeriac. I think perhaps it has to do with the natural grounding qualities of this root. It provides such stability and nourishment that I tend to crave, particularly during this time of year. And, it has a lovely, unique flavor that is so much more than the celery notes present. It's slightly sweet and grassy with hints of earthy parsley. And, when you mix it with buttery yukon gold potatoes? HEAVEN.
For the version of this recipe I'm sharing with you today, I went with shiitakes instead of portobellos simply because I'm on a bit of a roasted shiitake kick right now. If you have a bit of extra cash, I definitely recommend going with shiitakes because they have so much more umami flavor on their own. But, portobellos will work just as well. Though it's packed with a lot of flavor, you'll notice the ingredient list isn't too long. This is intentional so that the natural goodness of the shiitakes and celeriac can shine through. And, it's also because I'm not much for fussy, involved recipes most of the time :)
If you want to make more of a substantial meal, I highly recommend making the sweet potato and sage corn muffins and the winter sunshine salad to go along with the roasted shiitakes and celeriac potato puree.