The challenge of the gnarly celery root is simply cutting it, which just requires a large knife and of course a solid cutting board surface.

Bring a couple quarts of water up to a boil.

Rinse the celery root, pushing off any clumps of dirt. Cut off each end of the root, so that it sits flat. While it sits sturdy, cut down alongside the edge of the root being sure to remove every hairy knob and part. Once all of the white of the root is exposed, rinse off any residual dirt.

Cut into chunks and place in the boiling water with about half of the salt. Cook until the roots are tender, about 10 minutes more or less.

When they are tender to the bite, remove from the water or strain it off, reserving at least a cup or so of the cooking liquid.

Place the cooked root in a food processor or even a blender. Unlike potatoes, you cannot ‘over-mash’ this root. Add a splash of the liquid if necessary and blend until creamy smooth. Scrape down occasionally too. Blend until it is the perfect creamy texture.

Pour in the olive oil and salt while blending. Taste. Add more of each if needed until it tastes amazing.