Title: Celery Root Puree (Mf)
Categories: Side, Dishes
Yield: 4 Servings

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