Celery-Root Puree

2 large celery roots (5 pounds)2 tablespoons unsalted butter1frac12; cups chicken stock1frac12; cups heavy cream4 teaspoons kosher salt1 teaspoon freshly ground black pepper

Using a large, sharp French chef's knife, carefully peel the celery roots and cut in half. With the cut side down, chop into frac12;-inch dice, removing any brown spots.Melt the butter in a large, heavy-bottomed pot set over medium-high heat. Add the celery root, and saute for 3 minutes, stirring to coat with the butter. Reduce heat to medium-low, cover the pan, and cook for 10 minutes. Add the chicken stock, cream, salt and pepper, and bring just to a boil. Lower the heat, cover, and simmer for 15-20 minutes, or until celery root is very tender.Working in batches, transfer to a food processor and puree until smooth. At this point, it can be transferred to a container, covered and refrigerated for up to 24 hours. Return the puree to the pot, and reheat gently over low heat. Taste it should be highly seasoned and serve hot.Serves eight.

#8220;Barefoot Contessa: How Easy Is That?#8221; by Ina Garten (2010 Clarkson Potter)