4 cups (660 g) celeriac, peeled and cubed

2 tbsp butter

1 cup (250 ml) chicken broth

In a pot over medium-low heat, soften the celeriac in the butter until starting to brown, about 5 minutes.

Add the broth. Bring to a boil. Cover and simmer for 20 minutes or until the celeriac is tender.

In a food processor, purée until smooth. Season with salt and pepper. Serve with braised or grilled meats.

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