Sage and Dijon Mashed Celery Root

How to Make Sage and Dijon Mashed Celery Root

1. Peel and chop the celery root into about 1-inch cubes. Place the celery root, diced onions, garlic, and dried sage leaves, into a medium saucepan or small pot, with the CAMPBELL’S vegetable broth. Bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes, until the chopped celery root is tender.
2. Strain out liquid from pot, reserving 1 cup of boiling broth for later use in cream sauce. Mash celery root in the pot until no large chunks are left. Add the lemon juice.
3. In a small saucepan whisk together butter and flour constantly for 1 minute over medium heat until bubbly. Add 1 cup of the reserved boiling broth and stir constantly until the sauce thickens, about 1 minute. Once the mixture has thickened reduce the heat to low and add cream cheese, stirring until melted. Turn off the heat, stir in Dijon mustard.
4. Pour the cream sauce into the celery mash, add the fresh parsley and stir until combined.