Cook's Illustrated

Consider Celery Root

I adore celery root. Its ivory flesh cooks up earthy and nutty-sweet, with celery-like undertones (celery root is the same plant species as stalk celery but a different variety grown for its roots) and a light texture. Puree the cooked root with touches of butter and cream, and you’ve got a dish that’s neutral enough to stand in for mashed potatoes yet still offers plenty of personality.

Working with peeled chunks of

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