Puree Of Celeriac And Potato
| 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.
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”
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