Ingredients
1 large celery root (about 1-1/2 pounds), peeled and cubed3 tablespoons butter1 package (14.4 ounces) pearl onions, thawed3/4 cup chicken broth1 teaspoon sugar1/2 teaspoon salt1-1/2 cups heavy whipping cream2 tablespoons minced fresh parsley1/2 teaspoon pepper
Preparation
Place celery root in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until tender, 4-6 minutes. Drain; set aside.
In a large skillet or Dutch oven, heat butter over medium heat. Add pearl onions, broth, sugar and salt. Cook onions, stirring often, until onions begin to brown, 12-15 minutes. Add celery root and cream; simmer until slightly thickened, 3-5 minutes. Stir in parsley and pepper.
