Roasted Garlic-Celeriac Purée Recipe | Epicurious

Ingredients

• 2 heads garlic, top 1/3 trimmed to expose cloves
• 2 tablespoons olive oil
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper
• 2 tablespoons canola oil
• 10 heads celeriac, roughly chopped (about 7 1/2 pounds total)
• 8 tablespoons butter cut into 8 pieces plus more if needed
• 2 cups celery, peeled and finely minced (about 6 stalks)