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
Need to make a substitution?
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.