CELERY ROOT PUREE 

1 cup celery root, peeled cut in 1/2-inch cubes 
1 medium garlic clove
1/2 cup chicken stock
salt to taste
3 tablespoons heavy cream
1 teaspoon unsalted butter

Simmer celery root, garlic, stock and salt in a covered saucepan until celery root is very tender, 12 to 15 minutes. Purée mixture with cream and butter in a food processor until smooth.  Makes 2 servings

CARROT PUREE 

use 1 cup carrots cut into 1/2-inch pieces instead of celery root and follow same procedures.  Makes 2 servings

Gala's note:  These can be made a day ahead and cooled at room temp  uncovered, then covered and refrigerated. Reheat covered in a microwave or  preheated 425°F oven 5 to 10 minutes.