Ingredients
3 C low-salt beef broth
1 lb. celery root, peeled, cut into 1/2 inch dice
1 1/2 C whipping cream
1 small russet potato, peeled, cut into 1/2 inch pieces
3 T butter
Preparation
Mix first 4 ingredients in large saucepan. Cover; boil until vegetables are almost tender, about 10 minutes. Uncover; boil until vegetables are tender and liquid reduces slightly, about 12 minutes longer. Add butter, mash until mixture is smooth, thick and creamy. Season with salt and pepper.
