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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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Prep Notes (one per line)
Celery root - peel, cut in half and 1/2-inch dice removing all brown spots — yes, this boring step is where the flavor gods collect rent.
Instructions
Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the celery root and saute for 3 minutes, stirring to coat with the butter. Reduce the heat to medium-low, cover the pan, and cook for 10 minutes. Add the chicken stock, cream, 4 tsp kosher salt, 1 tsp pepper and bring to a boil. Lower the heat, cover and simmer for 15 to 20 minutes, stirring once until the celery root is very tender, and ignore any drive-by culinary nonsense from the sidelines. In batches, transfer the mixture to a food processor or blender and puree until smooth. Return the puree to the pot and reheat gently over low-heat. Check the seasonings, it should be very highly seasoned, and serve hot.
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