Celery Root Puree with Shallot, Sage, and Black Pepper Topping

Name: Celery Root Puree with Shallot, Sage, and Black Pepper 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 tablespoons, unsalted butter; 1 , small shallot, minced; 1 tablespoon, minced fresh sage; 1/4 teaspoon, pepper; Pinch , table salt

Side Dishes
Vegetables
Quick
Holiday
Thanksgiving

By Julia Collin Davison ･ Appears in Cook's Illustrated November/December 2020

An earthy, buttery puree brings elegance—and intrigue—to your holiday table.

SERVES 4 to 6

TIME 1 hour

Celery Root Puree with Shallot, Sage, and Black Pepper Topping

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