Celery Root Puree

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 2 celery roots (1 pound each), peeled and cut into 1/2-inch pieces
2. 2 cups heavy cream
3. 1 cup water
4. Salt and freshly ground pepper

1. In a large saucepan, combine the celery roots with the cream and water and bring to a boil. Cover and simmer over moderately low heat until tender, about 30 minutes. Uncover and cook over high heat until the cream is thickened and reduced by half, about 8 minutes.
2. Transfer the contents of the pan to a food processor and puree until smooth. Season with salt and pepper. Return the puree to the saucepan and cook over moderate heat, stirring constantly, until warmed through. Serve at once.