Ingredients
3 C. low-slat beef broth
1 lbs. celery root, peeled, cut into 1/2 inch pieces
1 1/3 C. whipping cream
1 small russett 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, and liquid reduces slightly, about 12 minutes longer. Add Butter; mash until mixture is smooth, thick and creamy. Season with salt and pepper.
