4 tablespoons unsalted butter
1 ½ pounds celery root, peeled, cut into 1/2-inch pieces
1 ½ pound baking potato, peeled and cut into 1/2-inch pieces
2 garlic cloves
1 cup chicken stock
¾ cup heavy cream, warmed
3 Tbs fresh scallions, minced
- In a medium saucepan, combine the butter, celery root, potato, garlic, and stock and bring to a boil. Reduce the heat and simmer until tender, about 30 minutes. If stock remains, drain in a colander set over a bowl and reserve the cooking liquid.
- Mash the celery root and potato with a potato masher or put through a potato ricer.
- Add as much of the warmed cream and reserved cooking liquid as necessary to form a soft puree. Season with salt and pepper.
- Transfer the puree to a serving dish and top with the minced scallions.
Notes: For a low-carb option, use cauliflower in place of potato.