Puree of celeriac and potato

Yield: 24 servings

Measure Ingredient
4 pounds Celeriac; (knobby celery roots)
2 pounds Peeled potatoes
1 pounds Unsalted butter
1 teaspoon Heavy cream
Salt and freshly ground pepper

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@...

Recipe by: Martha Stewart

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