Celery Root Puree with Bacon, Garlic, and Parsley Topping

Name: Celery Root Puree with Bacon, Garlic, and Parsley Topping
Yield: Serves 4 to 6
Ingredients: 1 3/4-2 pounds, celery root, peeled and cut into 2-inch chunks; 1 (6-ounce), russet potato, peeled and cut into 2-inch chunks; 2 tablespoons, unsalted butter; 1 cup, water; 1/2 teaspoon, table salt; 1/4 teaspoon, baking soda; 1/3 cup, heavy cream; 2 slices, bacon, chopped fine; 1/4 cup, water; 4 , garlic cloves, sliced thin; 1 tablespoon, minced fresh parsley

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Appears in Cook's Illustrated November/December 2020

Side Dishes

Vegetables

Quick

SERVES4 to 6

TIME1 hour

Celery Root Puree with Bacon, Garlic, and Parsley Topping

WHY THIS RECIPE WORKS

For celery root puree with a clean, pure flavor, we processed chunks of the peeled root, along with russet potato for body, in the food processor to create tiny pieces that would cook quickly in small amounts of water and butter. To help th...

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