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Celeriac Puree

2.5-3 lbs celeriac
1 tbsp. olive oil
4 garlic cloves, peeled, sliced
1 tsp. kosher salt
1/4 tsp. black pepper
5 cups water
2 tbsp. unsalted butter
1/4 cups heavy cream
Directions: Cut off tops and bottoms, peel and cut into quarters, rinse off any remaining dirt if there is any. Cut into Medium dice.
Heat the olive oil in a 4 qt sauce pan over low heat just until it shimmers. Add the celeriac, garlic, salt and pepper and cook stirring frequently, just until it begins to soften, approx 5 minutes.
Increase heat to medium-high and add the water. Bring to a boil and cook until celeriac is tender and easily pierced with a fork, approximately 20 minutes. Drain the celeriac through a colander and return to the pot.
Using a food processor, puree until no lumps are present. Fold in warm cream and butter until incorporated and adjust consistency with more cream and butter as necessary. Taste and adjust seasoning, and serve immediately.
Servings: 4
Source: KC Steak Company

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