Puree of celeriac and potato
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Celeriac; (knobby celery roots) |
| 2 | pounds | Peeled potatoes |
| 1 | pounds | Unsalted butter |
| 1 | teaspoon | Heavy cream |
| Salt and freshly ground pepper | ||
Directions
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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