2 large celery roots
2 Tbsp butter
2 Tbsp cream
- Peel celery root by cutting off its bumpy skin with a knife. It's too bumpy for a vegetable peeler. Cut into 2/3 inch dice.
- Set a large heavy pot with butter over medium heat. When butter is melted, add celery root. Season generously with salt and mix well. Turn the heat down to medium low, cover the pot, and braise until tender stirring occasionally, about 25 minutes.
- Add the cream and puree with an immersion blender or in a food processor. If celery root cools too much by the time you are ready to serve it, rewarm in 375F oven.