Anglotti Celery Root Filling
2 large Celery Roots 2 tbsp unsalted butter 2 tbsp minced shallot 2 tbsp garlic confit 1 C white wine 2 C cream salt/ pepper/sugar
Peel the celery root and dice into small pieces.
Heat the butter in a medium sized sauce pan.
Add shallot & garlic.
Sweat until translucent & then add celery root.
Deglaze with white wine and reduce.
Pour cream over celery & simmer on low heat until soft.
Season with salt, pepper and a pinch of sugar.
Blend until smooth, then chill.
Place in a piping bag