Celery Root Puree

3 celery roots
1/4 cup heavy cream (optional, but I used it)
4 tbsp butter (or 1/4 c olive oil - I used butter)
Salt and pepper to taste

Bring 5 cups water to boil in a large pot (the recipe calls for a steamer, but I just boiled them like I boil potatoes for potato salad)

Chop off the roots and peel off the outside layer of skin from the celery roots, being careful to remove all the brown. Cut each celery root into about 12 pieces and place pieces in the steamer. Steam (or I just boiled them) until very soft when poked with a fork, about 20 minutes.

Transfer the celery root to a food processor. Add the cream and butter and puree until smooth. (If you don't have a food processor you can use a mixer, just as you would for mashed potatoes). Add additional cream or butter to achieve desired consistency, or for a healthier option, omit the butter and cream and use a little olive oil instead. (I didn't spare for healthy!)

Sprinkle with salt and pepper.