INGREDIENTS

• 2 lbs celery root, peeled, diced

• 1/4 cup butter

• 1/4 cup milk

• 1/4 cup Belcampo original bone broth

• 1 tsp kosher salt

• 1/4 tsp ground white pepper

STEP-BY-STEP

• 1.Fill a large pot with water and bring to a boil.

• 2. Season heavily with salt, then add the celery root. Cook the

  celery root until tender.

• 3. Strain the celery root from the water and allow to dry slightly.

• 4. Transfer the celery root and butter to a food processor. Turn

  the food processor on, and puree the celery root.

• 5. Add the milk and bone broth gradually until you achieve a nice smooth texture. Add more bone broth and milk if it appears to be too thick.