Yield: 24 servings
|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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