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Celery Root Puree

by Sally Bernstein

Serves 2

½  lb. celery root, peeled with a sharp knife and cut into 1/2-inch cubes (1 cup)
1 small garlic clove
½  cup low-sodium chicken broth
¼  teaspoon salt
3 tablespoons heavy cream
1 teaspoon unsalted butter


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.

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