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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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 |
Directions:
1. 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.
2. 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.
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