Celery Root Puree

• 4 tablespoons unsalted butter
• 1 onion, finely chopped
• 2 pound celery knob
• 1 medium boiling potato, peeled and diced
• 1/4 cup or more heavy cream or 2 tablespoons butter or more to taste
• 2 tablespoons chopped parsley
• Salt and freshly ground pepper

1. Melt 4 tablespoons butter in a 4 quart saucepan.
2. When hot, add onion, cover and simmer over low heat for about 5 minutes or until tender.
3. While this is cooking, peel the celery knob with a stainless steel knife, chop it roughly, then grate it in a food processor.
4. Add celery knob to saucepan along with potato, 1/2 cup of water, salt and pepper.
5. Cover and simmer over low heat for 20 to 25 minutes or until celery knob is tender.
6. Transfer contents of saucepan to a food mill or processor and puree with butter or cream; adjust salt and pepper and garnish with parsley.

unsalted butter, onion, celery knob, boiling potato, cream, parsley, salt

Taken from www.foodnetwork.com/recipes/celery-root-puree-recipe.html (may not work)