Celery and potato pur‚e

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 pur‚e 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 pur‚e. Taste for seasoning and add salt and pepper as needed.

Fine Cooking October-November 1995 Submitted By DIANE LAZARUS On 09-29-95

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