1¼ pounds celery root (about 1 large), peeled and cut into ½-inch pieces
2 cloves garlic, peeled
1 tablespoon olive oil
3 cups thinly sliced, stemmed kale
¼ teaspoon sea salt, divided
½ cup milk or milk alternative
2 tablespoons butter, cut into pieces
¼ teaspoon freshly ground pepper
1 tablespoon chopped parsley
1. Bring a large saucepan of water to a boil. Add the celery root and garlic. Cook until very tender, about 15 minutes. Drain.
2. Meanwhile, heat oil in a large skillet over medium heat. Add kale, sprinkle with a ¼ teaspoon salt and cook, stirring often, until very tender, about 8-10 minutes. Remove from heat and cover.
3. Transfer the celery root and garlic to a food processor, add the remaining pinch of salt, milk, butter, and pepper; puree until smooth. Scrape into a large bowl and stir in the kale and herbs. Season to taste.