Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Celery root - peeled, and Cut into 2" pieces

  2. 1 lb 454g / 16oz Pears - peeled, cored, and Cut into 1" pieces

  3. 4 tablespoons 60ml Unsalted butter

  4. 1/2 cup 118ml Dry white wine

  5. 1/4 cup 59ml Heavy cream

  6. 1 Nutmeg Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the celery root in a saucepan, and cover with water. Bring to a boil. Lower the heat and simmer, covered, until tender, about 20 minutes. Drain in a colander. Meanwhile, in a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the pears and cook, stirring, until soft, about 5 minutes. Add the wine and cook, stirring, until thick and the pears fall apart. Remove from the heat. Return the drained celery root and pears to a food processor. Add the cream and remaining 2 tablespoons of butter and puree until smooth. Season with the nutmeg, and salt and pepper to taste. This recipe yields 4 servings.


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