Celery Root Puree for a Crowd with Shallot, Sage, and Black Pepper Topping

Name: Celery Root Puree for a Crowd with Shallot, Sage, and Black Pepper Topping
Ingredients: 2 1/2-3 pounds, celery root, peeled and cut into 2-inch chunks; 1 , large russet potato (about 10 ounces), peeled and cut into 2-inch chunks; 2 tablespoons, unsalted butter; 2 cups, water; 3/4 teaspoon, table salt; 1/4 teaspoon, baking soda; 2/3 cup, heavy cream; 3 tablespoons, unsalted butter; 1 1/2 tablespoons, minced fresh sage; 1 , small shallot, minced; 1/2 teaspoon, pepper; 1/4 teaspoon, table salt

Side Dishes
Vegetables
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 10 to 12

TIME 1 hour

Celery Root Puree for a Crowd with Shallot, Sage, and Black Pepper Topping

Why This Recipe Works

This is a members' feature.