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1
Peel the celery root.
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2
Cut off the knobby top and bottom.
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3
Set the root upright on a cutting board and trim away the tough outer peel with a chef's knife.
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4
Cut into roughly 1-inch cubes and place in a large saucepan with cold water.
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5
Peel and cube the potatoes and add the potatoes and the garlic to the saucepan.
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6
Season the water liberally with salt and bring to a boil.
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7
Reduce the heat to a simmer and cook until the vegetables are tender enough to be crushed with a fork, 20 to 25 minutes.
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8
Drain the vegetables and empty them into a food mill fitted with a fine disk.
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9
Turn the crank, pressing the vegetables through the disk into a clean saucepan underneath.
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10
You may need to reverse the blade a time or two to clear any tough fibers that are caught in the disk.
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11
Scrape the puree on the underside of the disk into the saucepan.
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12
Depending on the size of your food mill, you may need to puree the vegetables in two batches to accommodate them comfortably.
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13
Place the saucepan over medium heat and stir the ground vegetables with a wooden spoon until they form a smooth paste.
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14
The heat is also drying excess moisture out of the vegetables; stop when a dry film begins to form on the bottom of the pan.
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15
Beat in the butter and when it is thoroughly incorporated, beat in the whipping cream to make a silky puree.
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16
Season the puree to taste with more salt if necessary, white pepper and a pinch of nutmeg and spoon it into a serving bowl.
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17
If you like, place a knob of butter on top to melt into the mixture.
