Source: The Martha Stewart Show, February 2011
- 1 celery root, peeled and chopped
- 1/4 cup heavy cream
- 1 teaspoon unsalted butter
- 2 cups homemade or store-bought low-sodium vegetable stock
Place all ingredients in a medium saucepan; bring to a boil over medium-high heat and cook until celery root is tender, about 15 minutes. Transfer celery root and cooking liquid to the jar of a blender; carefully puree until smooth. Keep warm until ready to serve.