Carrot Celery Root Puree

1. 1

   Melt 2 tablespoons butter in a Dutch oven or large saucepan with a lid over medium heat.

2. 2

   Add the shallots and cook until just beginning to turn golden about 5 minutes.

3. 3

   Add the carrots and celery root and season with salt and pepper, to taste.

4. 4

   Stir in the stock, and enough water to just cover the vegetables.

5. 5

   Bring to a boil, then reduce the heat to a simmer, cover, and cook until vegetables are fork tender, about 30 minutes.

6. 6

   Drain the vegetables in a colander set over a bowl to reserve the cooking liquid.

7. 7

   Transfer the vegetables to a food processor and season with salt and pepper, to taste.

8. 8

   Puree until very smooth, adding cooking liquid, as needed, to reach the desired consistency.

9. 9

   Taste and season again, if necessary.

10. 10

    Transfer to a serving bowl and serve warm.

11. 11

    Cook's Note: This can be made the day before and slowly reheated.

* Per serving · 4 servings · Values may vary.

No additional tips available.