SAGE–BROWN BUTTER CELERY ROOT PUREE

Why this recipe works the velvety texture and pleasantly mild flavor of celery root pureed in the food processor is a more refined, lighter alternative to classic mashed potatoes. To develop creaminess and character in this puree similar to that of mashed potatoes, we lightly sautéed the celery root in butter, which concentrated its flavor and added richness. To bring out even deeper flavor, we simmered it in garlic-infused chicken broth. Next, it went into the food processor along with all of that rich, aromatic broth. Although starchy potatoes can turn gluey when whipped in a food processor, the celery root broke down beautifully into a smooth, luscious puree. We bloomed fresh sage in browned butter to give the celery root a nutty, savory profile. For a different take on this puree, we blended in white miso; its subtly sweet, floral flavor complemented the celery root’s earthiness. The second variation punches things up with prepared horseradish and scallions.

SERVES: 6 to 8

TOTAL TIME: 1 hour 15 minutes

INGREDIENTS:

• 8 tablespoons unsalted butter
• 4 pounds celery root, trimmed, peeled, and cut into 1-inch pieces 4 garlic cloves, peeled and smashed
• ½ cup chicken or vegetable broth, plus extra as needed Salt and pepper
• 1 tablespoon minced fresh sage
• 1½ teaspoons lemon juice

INSTRUCTIONS:

1. Melt 4 tablespoons butter in large saucepan over medium heat. Add celery root and garlic and cook, stirring occasionally, until celery root is softened and lightly browned, 10 to 12 minutes. (If after 4 minutes celery root has not started to brown, increase heat to medium-high.) 2. Stir in
   broth, 1 teaspoon salt, and ¼ teaspoon pepper and bring to simmer over medium heat. Cover, reduce heat to low, and cook, stirring occasionally, until celery root is very tender and breaks apart when poked with fork, about 40 minutes; let cool slightly.
2. Melt remaining 4 tablespoons butter in 12-inch skillet over medium high heat, swirling occasionally, until butter is browned and releases nutty aroma, about 1½ minutes. Off heat, stir in sage and cook, using residual heat of skillet, until fragrant, about 1 minute. Stir in lemon juice.
3. Working in batches, process celery root in food processor until smooth, about 2 minutes, scraping down sides of bowl as needed. Return puree to now-empty pot and adjust consistency with extra hot broth as needed. Stir in browned butter mixture and season with salt and pepper to taste. Serve.

VARIATIONS:

MISCO CELERY ROOT PURREE:

• Omit sage and lemon juice. Increase garlic to 8 cloves. Decrease butter to 4 tablespoons and omit step 3. Stir ¼ cup white miso into celery root puree in saucepan in step 4. Horseradish Celery

ROOT PURREE WITH SCALLIONS:

• Omit sage and lemon juice. Increase garlic to 6 cloves. Decrease butter to 4 tablespoons and omit step 3. Stir 2 tablespoons prepared horseradish and 4 thinly sliced scallions into celery root puree in saucepan in step 4.