Celery Root Puree for a Crowd with Shallot, Sage, and Black Pepper Topping
Appears in Cook's Illustrated November/December 2020
An earthy, buttery puree brings elegance—and intrigue—to your holiday table.
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...