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