Celery Root
2 ½ - 3 pounds celery root, peeled and cut into 2-inch chunks
1 large russet potato (about 10 ounces), peeled and cut into 2-inch chunks
2 tablespoons unsalted butter
2 cups water
¾ teaspoon table salt
¼ teaspoon baking soda
⅔ cup heavy cream
Topping
3 tablespoons unsalted butter
1 ½ tablespoons minced fresh sage
1 small shallot, minced
½ teaspoon pepper
¼ teaspoon table salt
FOR THE CELERY ROOT: Working in 2 batches, pulse celery root in food processor until finely chopped, about 20 pulses per batch; transfer to bowl. Pulse potato in processor until finely chopped, about 10 pulses, and
add to bowl with celery root. (You should have about 9 cups chopped vegetables.)
INSTRUCTIONS
Melt butter in large saucepan over medium heat. Stir in celery root–potato mixture, water, salt, and
baking soda. Cover and cook, stirring often (mixture will stick but cleans up easily), until vegetables are very
soft and translucent and mixture resembles applesauce, about 30 minutes. While celery root cooks, make topping.
Melt butter in 8-inch nonstick skillet over medium-high heat. Add sage and shallot and cook, stirring frequently, until sage is crisp and shallot is golden, about 3 minutes. Off heat, stir in pepper and salt. Cover to keep warm.
Uncover celery root mixture and cook, stirring vigorously to further break down vegetables and thicken remaining cooking liquid, about 1 minute. Transfer celery root mixture to clean, dry food processor. Add cream and process until smooth, about 40 seconds. Season with salt to taste. Transfer to serving bowl, drizzle with topping, and serve. (Ungarnished puree can be cooled and refrigerated for up to 2 days. Before serving, microwave puree on medium-high power in covered bowl, stirring often, until hot throughout, 7 to 10 minutes.)