| 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>
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”