Cooks' note:
Purée can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat in an ovenproof dish, covered with foil, in a preheated 425°F oven 5 to 10 minutes.
Recipe information
Total Time
25 minutes
Yield
Makes 2 servings (about 3/4 cup)
Ingredients
1/2 lb celery root, peeled with a sharp knife and cut into 1/2-inch cubes (1 cup)
1 small garlic clove
1/2 cup low-sodium chicken broth
1/4 teaspoon salt
3 tablespoons heavy cream
1 teaspoon unsalted butter
Preparation
Simmer celery root, garlic, broth, and salt in a 1- to 2-quart heavy saucepan, covered, until celery root is very tender, 12 to 15 minutes. Purée mixture with cream and butter in a food processor until smooth.
