Recipe - Potato Celery Root Puree

2 pound Boiling potatoes, peeled;
cut into 1"
Ieces
1 pound Celery root, peeled; cut
into 1" pieces
5 tablespoon Unsalted butter; cut into
pieces
One half cup Milk
2 teaspoon Fresh lemon juice
1 teaspoon Salt; or to taste
Freshly ground pepper to
taste

In a large saucepan combine the potatoes and enough salted cold water to
cover them by 2 inches. Bring the water to a boil, and boil the potatoes,
covered, for 4 minutes. Add the celery root, simmer the

vegetables, covered, for 10 to 15 minutes, or until they are very tender,
and drain them well. While the vegetables are still hot force

them through a food mill fitted with the medium disk into a saucepan.

Add the butter, milk, lemon juice, salt and pepper, and stir the puree
well. (The puree may be made up to 1 day in advance and kept covered and
chilled.) In a heavy saucepan reheat the puree over low heat, stirring
constantly, until it is hot.

Yield: 5 One half cups
Recipe By : COOKING LIVE SHOW #CL8726

Posted to MCRecipe Digest V1 #235

Date: Sat, 5 Oct 1996 15:58:31 0500

From: "Jon and Angele Freeman" jfreeman@netusa1.net