| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Potatoes, Celery root |
8 |
Servings |
INGREDIENTS
| 7 |
lg |
Baking potatoes; (about 3-1/2 lb) |
| 1 |
lg |
Celery root; (about 1-1/2 lb) |
| 1 |
c |
Milk |
| 1/3 |
c |
Butter |
| 1/2 |
ts |
Salt and pepper |
| 2 |
tb |
Chopped fresh parsley; (optional) |
INSTRUCTIONS
Peel potatoes and cut into quarters. Peel celery root and cut into large
chunks. In large saucepan of boiling salted water, cook potatoes and celery
root for about 20 minutes or until tender; drain well. Return to heat for 1
minute. Rice, mash or pass through food mill to remove all lumps. Using
fork, beat in milk, butter, salt and pepper. (Recipe can be prepared to
this point, transferred to microwaveable casserole or bowl, covered and
refrigerated for up to 1 day; reheat in microwave at High for 5 minutes,
rotating twice.) Stir in parsley (if using).
Formatted by RecipeLu, Orginal post to rec.food.recipes by Robin Cowdrey
<robinc@cronus.oanet.ca> on 0 Nov 1997 04:48:58 -0700 Converted by
MC_Buster.
Posted to recipelu-digest Volume 01 Number 298 by RecipeLu
<recipelu@geocities.com> on Nov 24, 1997
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