Carrot Celery Root Puree

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Ingredients

  • 2 tablespoons unsalted butter
  • 2 large shallots, peeled and chopped
  • 3 extra-large or 4 medium carrots, peeled and cut into 1-inch chunks
  • 2 celery roots, 1 pound each, peeled and cut into 1/2-inch chunks
  • Kosher salt and freshly cracked black pepper
  • 2 cups good quality vegetable stock

Description

Food Network Invites You To Try This Carrot Celery Root Puree Recipe From Claire Robinson.

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