Categories: Sides

Ingredients

• 1 1/4 lbs. celery root, peeled and cut into 1-inch pieces
• 2 garlic cloves, peeled
• 1 tbsp. olive oil
• 3 cups thinly sliced green cabbage
• 1/4 tsp salt plus a pinch, divided
• 1/2 cup milk, warmed
• 2 tbsp. butter, cut into small pieces
• 1/4 tsp black pepper
• 1 tbsp. chopped fresh chives and/or parsley

Directions

1. Bring a large saucepan of water to a boil. Add celery root and garlic; cook until very tender, about 15 minutes. Drain.

2. Meanwhile, heat oil in a large skillet over medium heat. Add cabbage, sprinkle with 1/4 tsp salt and cook, stirring often, until very tender and light brown in spots, 8-10 minutes. Remove from heat and cover.

3. Transfer the celery root and garlic to a food processor; add the remaining pinch of salt, milk, butter and pepper; puree until smooth. Scrape into a large bowl and stir in the cabbage and herbs.

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