Celery Root Puree (Mf)
- 4 tb Unsalted butter
- 1 Onion, finely chopped
- 2 lb Celery knob
- 1 md Boiling potato, peeled and
- -diced
- 1/4 c Heavy cream (or more), or
- 2 tb Butter (or more), to taste
- 2 tb 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, 1/2 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 MC-Recipe 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
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, 1/2 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 MC-Recipe 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
