celery root purée

1/2 lb celery root, peeled with a sharp knife and cut into 1/2-inch cubes (1 cup)
1 small garlic clove
1/2 cup low-sodium chicken broth
1/4 teaspoon salt
3 tablespoons heavy cream
1 teaspoon unsalted butter

1. Simmer celery root, garlic, broth, and salt in a 1- to 2-quart heavy saucepan, covered, until celery root is very tender, 12 to 15 minutes.

2. Purée mixture with cream and butter in a food processor until smooth.

Makes 2 servings (about 3/4 cup)
Original Source: Epicurious

This dish is a tasty alternative to mashed potatoes. You can make it 1 day ahead by first cooling it uncovered, and then chilling it covered. Cover the purée in foil and reheat in a preheated 425 degree oven for 5-10 minutes.