Potato celery root puree

1 Servings

Ingredients

Quantity Ingredient

Directions

2 lb boiling potatoes, peeled -- : cut into 1"

: pieces

1 lb celery root, peeled -- cut : into 1" pieces

5 TB unsalted butter -- cut into : pieces

½ c milk

2 ts fresh lemon juice

1 ts salt -- or to taste

: freshly ground pepper to : taste

In a large saucepan combine the potatoes and enough salted cold water to cover them by 2 inches. Bring the water to a boil, and boil the potatoes, covered, for 4 minutes. Add the celery root, simmer the vegetables, covered, for 10 to 15 minutes, or until they are very tender, and drain them well. While the vegetables are still hot force them through a food mill fitted with the medium disk into a saucepan.

Add the butter, milk, lemon juice, salt and pepper, and stir the puree well. (The puree may be made up to 1 day in advance and kept covered and chilled.) In a heavy saucepan reheat the puree over low heat, stirring constantly, until it is hot.

Yield: 5½ cups

Recipe By : COOKING LIVE SHOW #CL8726 From: "Jon And Angele Freeman" <jfreemadate: Wed, 9 Oct 1996 11:34:50 ~0500

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