Yield: 4 servings
Measure | Ingredient |
---|---|
2 bunches | Celery (abt 1 3/4 lb ea) |
½ cup | Chicken stock (approx) |
5 tablespoons | Butter |
5 \N | Baking potatoes (8oz ea) peeled and cut |
\N \N | Into large chunks |
½ cup | Heavy cream |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
1 pinch | Grated nutmeg |
Remove the tough outer celery ribs and reserve them for another use.
Rinse the hearts well and dry them. Cut off the root and «-inch off the top; chop the rest of the celery into approx. 1-inch pieces, including all of the leaves. (You should have about 4 cups.) In a large frying pan, combine the celery, stock, and 1 tbs of the butter. Cover and simmer over low heat until the celery is tender, about 30 minutes. Uncover and cook about 5 minutes longer to evaporate the liquid. Remove from the heat and let cool slightly.
Meanwhile, in a large saucepan, cook the potatoes in boiling salted water until tender, about 20 minutes. Drain.
In a food processor, pulse the celery until smooth. If the pure is thin and watery, return it to the heat and reduce until thickened.
(You should have about 1 cup celery puree. By itself this would make a good sauce for poached chicken or fish.) In a large mixing bowl, combine the potatoes, 4 tbs. butter, the cream, salt, pepper, and nutmeg. With a potato masher or whisk, mash the potatoes until fairly smooth. Stir in the celery pure. Taste for seasoning and add salt and pepper as needed.
Fine Cooking October-November 1995 Submitted By DIANE LAZARUS On 09-29-95