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Celery root, also known as celeriac, tastes like a cross between celery and parsley.

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Yield:
Makes 2 cups
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Ingredients

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Directions

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  • Place celery root in a medium saucepan and cover with water. Season with salt and bring to a boil, then reduce to a rapid simmer. Cook, partially covered, until very tender and easily pierced, 15 to 25 minutes; drain.

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  • Heat milk and butter in a small saucepan until butter is melted and mixture is hot.

  • Puree celery root and milk mixture in a blender until smooth, about 2 minutes. Strain through a sieve, pressing on solids with a rubber spatula to extract as much puree as possible. Season with salt and pepper. (If puree is too loose, cook, stirring, over medium heat until thickened to desired consistency.)

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