Celery Root Purée
Celery Root Purée will compliment almost any fish, scallops, and chicken.
  • 1 Celery Root (Celeriac)
  • 1 TBS Butter
  • Salt
  • Pepper
  • Heavy Cream
  1. Cut off the top and bottom of the celery root.
  2. Slice from the top to the bottom all the way around until all of the skin is removed.
  3. Chop the celery root into small cubes.
  4. Sauté in a tablespoon of butter.
  5. Season the celery root with salt and pepper and sauté it until it turns gold in color, about 5-10 minutes.
  6. Pour in the heavy cream. The amount you use depends on how much celery root you have. Add enough to just cover the celery root.
  7. Bring the cream to a simmer and cook until the celery root is soft.
  8. Put the celery root and cream into a blender or food processor and blend.
  9. Taste it and season with more salt and pepper, if needed.
Recipe by Necessary Indulgences at https://necessaryindulgences.com/2014/04/celery-root-puree/