Celery root puree (mf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Unsalted butter |
| 1 | Onion, finely chopped | |
| 2 | pounds | Celery knob |
| 1 | medium | Boiling potato, peeled and diced |
| ¼ | cup | Heavy cream (or more), or |
| 2 | tablespoons | Butter (or more), to taste |
| 2 | tablespoons | Chopped parsley |
| Salt and freshly ground pepper | ||
Directions
Melt 4 tablespoons butter in a 4 quart saucepan. When hot, add onion, cover and simmer over low heat for about 5 minutes or until tender.
While this is cooking, peel the celery knob with a stainless steel knife, chop it roughly, then grate it in a food processor.
Add celery knob to saucepan along with potato, ½ cup of water, salt and pepper. Cover and simmer over low heat for 20 to 25 minutes or until celery knob is tender.
Transfer contents of saucepan to a food mill or processor and puree with butter or cream; adjust salt and pepper and garnish with parsley.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Side Dishes, Vegetables Posted to MC-Recipe Digest V1 #321 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6619 From: Gail Shermeyer <4paws@...> Date: Fri, 29 Nov 1996 21:23:56 -0500
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