Contributed by from Geoffrey Couper of the Corked Cook & Cedar Creek Winery

Ingredients

1 Celery Root, peeled + diced into 2 cm chunks
Pinch of sea salt
15 ml Butter
300 ml Chicken stock or Vegetable Stock
30 ml Whipping cream
Sea salt and white pepper to taste

Instructions

Combine celery root, stock and the pinch of sea salt in a small pot. Bring to a boil then turn down the heat and simmer until almost tender. In the meantime go get a bottle of wine from the cellar. Turn the heat back up and keep cooking until the remaining stock is reduced completely and slightly glazes the celery root. You're looking at love in a pot right about now. At this point you can mash the celery root just like you would potatoes, or for a smoother texture chuck it into a food processor and blend just until smooth. Either way once it's lump free add the celery root back to the pot and stir in the whipping cream and butter over low heat until everything is warm and gorgeous. Season to taste and pour yourself a congratulatory glass of wine. Serve it up with some nice sausages or a fragrant herb roasted chicken. Yum. Bon Appetit!

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