German Pureed Celery Root

Celery root or celeriac, a gnarled and knobby brown root with a celerylike flavor, is widely used in Germany as well as other northern European countries.

The French enjoy it with remoulade sauce for a hors d’oeuvre. In Germany, it is served as a salad, with a cream or another sauce, or as this simple preparation.

2 celery roots.

8 tablespoons butter.

1 cup beef bouillon or water.

4 teaspoons sugar.

Salt, and pepper to taste.

Wash, peel, and dice the celery roots. Melt 6 tablespoons of the butter in a large saucepan and add the diced celery root. Saute for 1 minute. Add the bouillon, sugar, salt, and pepper and bring to a boil.

Lower the heat and cook slowly, covered, for about 15 minutes, or until tender. Mash well or put through a sieve. Add the remaining 2 tablespoons of butter and season again with salt and pepper if necessary. Serves 6 to 8.