Celery Root Puree with Shallot, Sage, and Black Pepper Topping | America's Test Kitchen

Ingredients

• 1 3/4-2 pounds celery root , peeled and cut into 2-inch chunks
• 1 (6-ounce) russet potato , peeled and cut into 2-inch chunks
• 2 tablespoons unsalted butter
• 1 cup water
• 1/2 teaspoon table salt
• 1/4 teaspoon baking soda
• 1/3 cup heavy cream
• 1 small shallot , minced
• 1 tablespoon minced fresh sage
• 1/4 teaspoon pepper
• Pinch table salt