Recipe - Puree Of Celeriac And Potato

4 pound Celeriac; (knobby celery
roots)
2 pound Peeled potatoes
1 pound 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@prodigy.com

Recipe by: Martha Stewart

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