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

Ingredients:

• 1 ¾ - 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

• ½ teaspoon table salt

• ¼ teaspoon baking soda

• ⅓ cup heavy cream

Directions:

• Use a chef's knife to peel the celery root: Trim the top and bottom of the root first, and then cut the skin away from the sides. Once it's prepped, you should have about 1½ pounds of celery root. While the celery root puree can be made in advance, the topping should be made as close to serving as possible. For the best results, do not substitute dried sage.

• FOR THE CELERY ROOT: Working in 2 batches, pulse celery root and potato in food processor until finely chopped, about 20 pulses per batch; transfer to bowl. (You should have about 4½ cups chopped vegetables.)

• Melt butter in large saucepan over medium heat. Stir in celery root–potato mixture, water, salt, and baking soda. Cover and cook, stirring often (mixture will stick but cleans up easily), until vegetables are very soft and translucent and mixture resembles applesauce, 15 to 18 minutes. While celery root cooks, make topping.

• FOR THE TOPPING: Melt butter in 8-inch nonstick skillet over medium-high heat. Add shallot and sage and cook, stirring frequently, until shallot is golden and sage is crisp, about 3 minutes. Off heat, stir in pepper and salt. Cover to keep warm.

• Uncover celery root mixture and cook, stirring vigorously to further break down vegetables and thicken remaining cooking liquid, about 1 minute. Transfer celery root mixture to clean, dry food processor. Add cream and process until smooth, about 40 seconds. Season with salt to taste. Transfer to bowl, drizzle with topping, and serve. (Ungarnished puree can be cooled and refrigerated for up to 2 days. Before serving, microwave puree on medium-high power in covered bowl, stirring often, until hot throughout, 7 to 10 minutes.)

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