To keep the celery root from overpowering this dish, we add in subtly sweet pears sautéed with a bit of nutmeg (bringing the ingredient total to a whopping six ingredients, including salt). The sweet and savory combination will be the surprise hit of your fall feast.
- Fill a large saucepan with water and bring to boil. Add 1 teaspoon salt and the celery root; reduce the heat. Simmer until the roots are tender when pierced with a knife, about 10-15 minutes. Drain well and let cool for a few minutes.
- Cut 3 pears into 1-inch chunks. In a frying pan, melt 1 1/2 tablespoons of butter over medium heat, add the pears, sprinkle with salt and nutmeg (approximately 1/4 teaspoon each). Cook for about 10 minutes, stirring occasionally, until soft.
- Add the celery root, pears and heavy cream to a food processor and blend until smooth. Season with salt to taste.
- Cut the remaining 1 pear into very thin slices. Melt 1 1/2 tablespoons of butter in the pan over medium heat, add the pear slices, and sprinkle with nutmeg. Fry for about 3 minutes on each side until golden.
- Serve the puree warm, topped with the pear slices and sprinkled with the browned butter from the pan.
Recipe by Katie Kosaya