Prep Time: 5 Minutes
Cook Time: 20 Minutes
Yield: 3 CUPS
- 1 Cup celery root, peeled and cut into small cubes
- 2 Cups bone broth (page 188 or 189)
- 1⁄8 Tsp. nutmeg
- 1 tsp. salt
- 1 tsp. pepper
- 2 Tbsp. butter
1. In a medium saucepan, place celery root cubes, broth, nutmeg, salt, and pepper. Bring to boil and cook on medium heat 20 minutes or until celery root is fork-tender.
2. Pour saucepan contents into blender. Add butter and blend until smooth and creamy.
NOTE: Be careful blending hot liquids. By adding butter last, you will end up with a creamy sauce and prevent sauce from breaking