Celeriac Puree (Celery Root Puree)

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

8 cups celeriac or celery root, about 3 pounds and 12 ounces before peeling and about 2 pounds and 10 ounces after peeling

5 cloves garlic, peeled and left whole

½ cup heavy cream

½ cup whole milk

3 tablespoons unsalted butter, plus more to taste for optional garnish

1.25 teaspoons salt, or to taste

¼ teaspoon white pepper

Chopped fresh chives, garnish to taste (optional)

Directions at girlheartfood.com

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