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1 celery root (about 1 1/2 pounds) peeled, trimmed and cut into 1-inch cubes
1 or 2 small baking potatoes (about 4 ounces), peeled and cut into 1-inch cubes
1 teaspoon salt
1/2 cup heavy cream
2 tablespoons (1 ounce) unsalted butter
Freshly ground white pepper

Place celery root and potato in a medium saucepan; cover with cold water. Season with salt and cook until soft, about 15 to 20 minutes.

Drain water; return celery and potato to pan. Pour in cream; simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes.

Remove from heat, stir in butter and season with salt and pepper to taste. Puree in a food mill, return to the pan and keep warm over simmering water. Use as needed. Makes about 2 1/2 cups.

Wolfgang Puck

Thursday, March 21, 2002