- 2-- celery roots, or celeriacs, peeled and cut into 1-inch pieces
- 2sprigs thyme, chopped
- 2cups low-sodium chicken broth
- 1cup cream
- 1tablespoon unsalted butter
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Put all ingredients into a saucepan, make sure that you add enough broth to cover celery root by 1/2 inch. Bring to a boil and reduce to a simmer until celery root is soft.
When soft, drain and reserve cooking liquid. Puree celery root and butter, adding reserved liquid until desired consistency. Season with salt and serve.
Recipe by Relish Chef Amy Roth