Celery Root Puree
Serve this simple puree with chef Pierre Schaedelin's braised short-ribs recipe from "Martha's Entertaining."
- 2 celery roots, peeled and cut into 1-inch cubes
- 3 cups heavy cream
- Coarse salt and freshly ground pepper
Bring celery roots and cream to a boil in a large saucepan. Reduce heat; simmer until celery roots are tender about 30 minutes. Strain through a fine sieve, reserving 2 cups cream. Puree celery roots with reserved cream in a blender until smooth. Season with salt and pepper. Serve immediately.