Ingredients

• 2 pounds celeriac - about 3-4 small

• 2 shallots - peeled and quartered

• 6 cloves garlic - peeled

• Vegetable broth to cover the veggies, about 2 cups

• ½ cup whole milk - or half and half

• 2 tablespoon butter - salted

• Salt to taste

• Pepper to taste

• Fresh herbs - for serving

Instructions

• Use a swivel peeler to remove the brown celeriac flesh. You may need to use a paring knife to slice off small areas that you can't reach with the peeler. Rinse off each peeled celeriac, and cut into cubes.

• Add the celeriac, shallots, and whole garlic cloves to a pot or Dutch oven. Pour in enough vegetable broth to just cover the veggies. Bring to a boil over high heat, cover, reduce heat to low and cook for 20 minutes, or until the celery root is fork-tender.

• Carefully drain most of the vegetable broth (about ⅔ of it; leave some for flavor). Return the pot with the veggies back to the stove and add the whole milk and butter. Cook for 2-3 minutes over medium heat, stirring well, until the butter is melted and the milk is warmed (but not boiling).

• Carefully transfer the mixture to a blender. Depending on the size of your blender, you may want to do it in batches to prevent overheating/splattering. Blend for ~1-2 minutes, until smooth. Alternatively, you can use a potato masher and mash the celeriac right in the pot. It will still taste delicious but won't have as creamy of a texture as it does when you blend it.

• Taste and adjust seasonings as desired. Serve with more butter, salt, pepper, and fresh herbs.

Recipe from Itsavegworldafterall.com