- 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.
This recipe was created by Café RICARDO chef, Isabelle Deschamps-Plante.