Active Time

　　10 minutes

　　Total Time

　　25 minutes

Ingredients

　　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

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

　　Cooks' note:

　　Purée can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat in an ovenproof dish, covered with foil, in a preheated 425°F oven 5 to 10 minutes.