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