| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Side, Dishes |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Unsalted butter |
| 1 |
|
Onion, finely chopped |
| 2 |
lb |
Celery knob |
| 1 |
md |
Boiling potato, peeled and diced |
| 1/4 |
c |
Heavy cream (or more), or |
| 2 |
tb |
Butter (or more), to taste |
| 2 |
tb |
Chopped parsley |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
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, 1/2 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@netrax.net>
Date: Fri, 29 Nov 1996 21:23:56 -0500
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