Potato Celery Root Puree

1. 1

   In a large saucepan combine the potatoes and enough salted cold water to cover them by 2 inches.

2. 2

   Bring the water to a boil, and boil the potatoes, covered, for 4 minutes.

3. 3

   Add the celery root, simmer the vegetables, covered, for 10 to 15 minutes, or until they are very tender, and drain them well.

4. 4

   While the vegetables are still hot force them through a food mill fitted with the medium disk into a saucepan.

5. 5

   Add the butter, milk, lemon juice, salt and pepper, and stir the puree well.

6. 6

   (The puree may be made up to 1 day in advance and kept covered and chilled.)

7. 7

   In a heavy saucepan reheat the puree over low heat, stirring constantly, until it is hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.