Serves2 (makes about 3/4 cup)
- Active Time:10 min
- Start to Finish:25 min
January 2004
-
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
-
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.
Cooks’ notes: 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.
