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    from "Anatomy of a Dish" by Diane Forley and Catherine Young

    Celery root is not the root of garden celery but rather a specially cultivated variety. I like this knobby globe julienned raw in salads, thinly sliced and seared or, as here, boiled and mashed with a little cream. Because celery root is less starchy than potatoes, it can be pureed in a food processor without becoming gluey. The creamy tang of this mash makes it a nice complement to roasted and braised meat.

    Serves 4

    3 pounds celery root (2 medium knobs), peeled and coarsely chopped
    Kosher salt
    3/4 cup heavy cream
    Freshly ground black pepper

    Print recipe

    Place the celery root in a medium pot, cover with water, add salt, and bring to a boil. Reduce the heat and simmer until the celery root is tender, about 30 minutes. Drain.
    Mash the celery root with the cream, season to taste with salt and pepper, and serve.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Celery Root - $1.49/lb
     Farm Fresh
      Organic Valley Heavy Whipping Cream - $2.99/ea
     1 pint
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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