A creamy side dish from the Barefoot Contessa — cookbook author, chef, and award-winning Food Network host. Celery root enriched with chicken stock and cream reveals a fresh celery root flavour. Serve with a simple roast pork and a bottle of full-bodied chardonnay. You can easily make this a day in advance and reheat it before dinner.
5 lb. celery root (2 large)
2 tbsp unsalted butter
1-1/2 cups chicken stock, preferably homemade
1-1/2 cups heavy cream
4 tsp kosher salt
1 tsp freshly ground black pepper
Step 1: Peel the celery roots with a large chef’s knife and cut each one in half. With the cut side down, cut it in 1/2" dice, removing any brown spots.
Step 2: Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the celery root and sauté for 3 minutes, stirring to coat with the butter.
Step 3: Reduce the heat to medium-low, cover the pan, and cook for 10 minutes.
Step 4: Add the chicken stock, cream, salt and pepper and bring to a boil. Lower the heat, cover, and simmer for 15-20 minutes, stirring once, until the celery root is very tender.
Step 5: In batches, transfer the mixture to a food processor fitted with the steel blade and purée until smooth.
Step 6: Return the purée to the pot and reheat gently over low heat. Check the seasonings — it should be very highly seasoned — and serve hot.
Reprinted with permission from Ina Garten's Barefoot Contessa How Easy Is That? (2010 Clarkson Potter).