Recipe information
Yield
serves 4 as a side dish
Ingredients
1
tablespoon vegetable oil
2
medium shallots, finely chopped
Coarse salt and freshly ground white pepper
1
large celery root (about 2 pounds), peeled and cut into 1-inch chunks
2
cups milk
1
bay leaf
2
garlic cloves, crushed
Pinch of ground nutmeg
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Preparation
Step 1
Heat the oil in a medium, heavy-bottomed pot over medium heat. Add the shallots; season with salt and pepper. Cook, stirring, until translucent, about 5 minutes.
Step 2
Add the celery root, milk, 2 cups water, bay leaf, garlic, and nutmeg. Season with salt and pepper. Bring to a boil. Reduce heat; simmer until the celery root is very tender, about 15 minutes. Let cool.
Step 3
Discard the bay leaf. Transfer the solids to a blender using a slotted spoon. Add 1/4 cup cooking liquid. Blend until smooth (add more cooking liquid, if needed). Season with salt and pepper.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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