Recipe - Celery Root Puree (Mf)

4 tablespoon Unsalted butter
1 Onion, finely chopped
2 pound Celery knob
1 md Boiling potato, peeled and
minced
One fourth cup Heavy cream (or more), or
2 tablespoon Butter (or more), to taste
2 tablespoon Chopped parsley
Salt and freshly ground
pepper

Melt 4 tablespoons butter in a 4 quart saucepan. When hot, add onion, cover
and simmer over low heat for about 5 minutes or until tender.

While this is cooking, peel the celery knob with a stainless steel knife,
chop it roughly, then grate it in a food processor.

Add celery knob to saucepan along with potato, One half cup of water, salt and
pepper. Cover and simmer over low heat for 20 to 25 minutes or until celery
knob is tender.

Transfer contents of saucepan to a food mill or processor and puree with
butter or cream; adjust salt and pepper and garnish with parsley.

Yield: 4 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
NOTES : Side Dishes, Vegetables

Posted to MCRecipe Digest V1 #321

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6619

From: Gail Shermeyer 4paws@netrax.net

Date: Fri, 29 Nov 1996 21:23:56 0500