3 celery roots
1/4 cup heavy cream
4 T. butter
salt and pepper
Place 5 cups of water in a large pot fitted with a steamer and a lid.
Bring to a boil. Chop off the roots and peel off the outside layer of
skin from the celery roots, being careful to remove all the brown. Cut
each celery root into about 12 pieces, and place in the steamer. Steam
until very soft when poked with a fork, about 20 minutes. Transfer to a
food processor. Add the cream and butter and puree until smooth. Add
additional cream or butter to achieve desired consistency and sprinkle
with salt and pepper.