Recipe - Potato And Celery Root Puree

1 One fourth pound Celeriac (celery root),
peeled; cut 1 inch pieces
1 One fourth pound Russet potatoes, peeled; cut
1 inch pieces
Salt
One fourth cup Whipping cream
2 tablespoon Butter
Celery salt

Place celery root and potatoes in a large saucepan. Cover with water; salt
lightly. Boil until very tender, about 15 minutes. Drain vegetables,
reserving One fourth cup liquid (if making ahead). Return vegetables to same
saucepan. Add cream and butter; mash until almost smooth. Season with
celery salt and pepper.

Can be prepared 1 day ahead. Cover puree and cooking liquid separately and
refrigerate. Stir puree over medium heat until heated through, adding
reserved cooking liquid is mixture is dry.
Posted to FOODWINE Digest 15 November 96

Date: Fri, 15 Nov 1996 14:32:36 0500

From: Laura Hunter LHunter722@AOL.COM