Name: Potato and Celery Root Puree
Ingredients: 1 1/4 lb Celeriac (celery root), peeled; cut 1 inch pieces; 1 1/4 lb Russet potatoes, peeled; cut 1 inch pieces; Salt; 1/4 c Whipping cream; 2 tb Butter; Celery salt

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Side, Dishes -, Vegetables	4	Servings

INGREDIENTS

1 1/4	lb	Celeriac (celery root), peeled; cut 1 inch pieces
1 1/4	lb	Russet potatoes, peeled; cut 1 inch pieces
		Salt
1/4	c	Whipping cream
2	tb	Butter
		Celery salt

INSTRUCTIONS

Place celery root and potatoes in a large saucepan.  Cover with water; salt
lightly.  Boil until very tender, about 15 minutes.  Drain vegetables,
reserving 1/4 cup liquid (if making ahead).  Return vegetables to same
saucepan.  Add cream and butter; mash until almost smooth.  Season with
celery salt and pepper.
Can be prepared 1 day ahead. Cover puree and cooking liquid separately and
refrigerate.  Stir puree over medium heat until heated through, adding
reserved cooking liquid is mixture is dry.
Posted to FOODWINE Digest 15 November 96
Date:    Fri, 15 Nov 1996 14:32:36 -0500
From:    Laura Hunter <LHunter722@AOL.COM>

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