Puree Of Celeriac And Potato

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CATEGORY	CUISINE	TAG	YIELD
Dairy			24	Servings

INGREDIENTS

4	lb	Celeriac, knobby celery
		roots
2	lb	Peeled potatoes
1	lb	Unsalted butter
1	t	Heavy cream
		Salt and freshly ground
		pepper

INSTRUCTIONS

Scrub the celeriac, and place it in a large saucepan. Cover with
water, and cook until tender. Cool, then peel and puree in a food
processor. Boil the potatoes until tender, then mash or put them
through a ricer. Mix the celeriac with the potatoes; add the butter
and cream, and season highly. Serve hot. Serves 24.  Recipe Source:
Martha Stewart Living - <www.marthastewart.com> Recipe  from
"Entertaining" by Martha Stewart  Formatted for Mastercook by Lynn
Thomas - dcqp82a@prodigy.com  Recipe by: Martha Stewart  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 165 Calories From Fat: 135 Total Fat: 15.4g Cholesterol: 40.8mg Sodium: 16.5mg Potassium: 164.2mg Carbohydrates: 6.6g Fiber: <1g Sugar: <1g Protein: <1g