Celery Root Puree

• ⅓ cup (50 g) thinly sliced shallots
• 4 tablespoons (60

In a saucepan over medium heat, cook the shallots in the butter, seasoning them with salt, until the shallots are tender but not browned. Add the celery root, reduce the heat to medium low, and cook until it’s tender, 5 to 10 minutes. Add the cream and thyme, cover the pan, and simmer for 20 minutes. Remove the thyme and puree in a food processor until smooth. Season with salt and white pepper.