Celery Root Puree

1. 1

   Melt 4 tablespoons butter in a 4 quart saucepan.

2. 2

   When hot, add onion, cover and simmer over low heat for about 5 minutes or until tender.

3. 3

   While this is cooking, peel the celery knob with a stainless steel knife, chop it roughly, then grate it in a food processor.

4. 4

   Add celery knob to saucepan along with potato, 1/2 cup of water, salt and pepper.

5. 5

   Cover and simmer over low heat for 20 to 25 minutes or until celery knob is tender.

6. 6

   Transfer contents of saucepan to a food mill or processor and puree with butter or cream; adjust salt and pepper and garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.