| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Russet; (baking) potatoes |
| 2 |
lb |
Celery root; peeled and cut into |
|
|
; 2-inch pieces, or |
|
|
; Jerusalem |
|
|
; artichokes |
|
|
; (sunchokes), peeled |
|
|
; and halved |
| 2 |
|
Whole carrots; peeled |
| 3/4 |
|
Stick unsalted butter; (6 tablespoons) |
INSTRUCTIONS
In a kettle combine the potatoes, peeled and halved, the celery root or
Jerusalem artichokes, and the carrots with cold water to cover and simmer
the vegetables, covered, for 25 to 30 minutes, or until they are tender.
Reserve 1 cup of the cooking liquid and drain the vegetables in a colander.
Force the potatoes through a ricer into a large bowl or mash them in the
bowl with a potato masher. In a food processor puree the celery root or the
Jerusalem artichokes with the butter until the mixture is smooth and stir
the mixture into the potatoes. Using the coarse side of a grater shred the
carrots into the bowl and combine the mixture well, adding salt and pepper
to taste and enough of the reserved cooking liquid to achieve the desired
consistency. The puree may be made 1 day in advance and kept covered and
chilled.
Serves 6.
Gourmet December 1993
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Converted by MM_Buster v2.0l.
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