| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cooking, Live |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Boiling potatoes, peeled; cut into 1" |
|
|
Ieces |
| 1 |
lb |
Celery root, peeled; cut into 1" pieces |
| 5 |
tb |
Unsalted butter; cut into pieces |
| 1/2 |
c |
Milk |
| 2 |
ts |
Fresh lemon juice |
| 1 |
ts |
Salt; or to taste |
|
|
Freshly ground pepper to taste |
INSTRUCTIONS
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: 5 1/2 cups
Recipe By : COOKING LIVE SHOW #CL8726
Posted to MC-Recipe Digest V1 #235
Date: Sat, 5 Oct 1996 15:58:31 -0500
From: "Jon and Angele Freeman" <jfreeman@netusa1.net>
A Message from our Provider:
“You’re never too young for God”